Bacon and Red Wine Sauce
Bacon and Red Wine Sauce
Rating: (1 rated)
  • 1 onion, chopped
  • 1 carrot, sliced
  • 1/4 cup (55 g) butter
  • 1 tbsp unbleached all-purpose flour
  • 1 1/2 cups (375 ml) red wine
  • 2 cups (500 ml) beef broth
  • 1 tbsp (15 ml) molasses
  • 1/3 lb (150 g) bacon, cut into lardons
  • 2 tbsp chopped flat-leaf parsley
  • Preparation
  • In a saucepan over medium heat, soften the onion and carrot in the butter. Stir in the flour and cook for 1 minute. Add the wine and bring to a boil. Add the broth and molasses. Simmer for 10 minutes or until the sauce thickens slightly. Strain into a bowl and keep warm.
  • Meanwhile, in a skillet over high heat, brown the bacon until crispy. Drain on paper towels. Add the bacon and parsley to the sauce.
  • Description
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