This is a classic sauce and can ... Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently. Pour the wine into the pan, turn up the heat and ...

A good pan sauce is unforgettable ... This is usually a mixture of thyme, garlic, and shallots. Reduce all the alcohol flavor ...

Sautéeing shallots and garlic in butter ... and season with salt and pepper. ¼ cup dry red wine, 2 cups beef stock, 1 teaspoon Worcestershire sauce, 4 thyme sprigs The post Au Jus Sauce appeared ...

The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour. Heat the oil in a large saucepan over a medium-high heat. Add the shallots ...

Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer ... Season the sauce with salt and pepper.

Meanwhile, bring the red wine vinegar and sugar to the boil, stirring to dissolve the sugar. Simmer until slightly thickened. Pour over the shallots and leek and garnish with rosemary sprigs.