60. Red wine sauce
Ingredients::
Dark basic sauce (rec. No. 43, 44): 800g, Concentrated broth (rec. No. 3): 100g, Red wine: 200g, Onion: 100g, Carrots: 90g, Thyme: 2g, Bay leaf: 0.01g, Black pepper: 0.1g, Butter: 50g, Garlic: 2g, Red hot pepper: 0.1g
Instructions:
Finely chopped onion and carrots are sautéed in part of the butter until soft, poured with wine, and simmered with bay leaf, thyme, crushed peppercorns, and chopped garlic until reduced by half. Dark basic sauce and concentrated broth are added. Salted and simmered for 10–15 mins over low heat, skimming foam. Strained through a sieve and seasoned with butter and red pepper. Kept in a water bath covered until serving. Served with natural cutlets, schnitzels, medallions, fillets, roast meats, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Тъмночервен основен сос (рец. № 43, 44) | 800.00 | 800.00 |
| Концентриран бульон (рец. № 3) | 100.00 | 100.00 |
| Червено вино | 200.00 | 200.00 |
| Onion | 100.00 | 84.00 |
| Carrots | 90.00 | 72.00 |
| Мащерка | 2.00 | 2.00 |
| Дафинов лист | 0.01 | 0.01 |
| Black pepper | 0.10 | 0.10 |
| Butter | 50.00 | 50.00 |
| Чесън | 2.00 | 1.00 |
| Лютив червен пипер | 0.10 | 0.10 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:8.8 , Fats:89.8, Carbohydrates:50.3, Energy value:1077 kcal
Chemical composition per serving (in grams): Proteins:8.8 , Fats:89.8, Carbohydrates:50.3, Energy value:1077 kcal