| 1 |
oil |
50
ml
|
| 2 |
onions mirepoix |
250
ml
|
| 3 |
carrots mirepoix |
250
ml
|
| 4 |
celery mirepoix |
250
ml
|
| 5 |
red wine |
1
L
|
| 6 |
veal stock |
5
L
|
Roast or fry vegetables in oil to a good colour.
Place red wine on to boil.
Deglaze vegetables with red wine. Continue to boil to reduce to 500ml
Add veal stock, boil rapidly to reduce to a glaze
Check seasoning, cool rapidly, strain and use as required.