紅酒醬 Red Wine Sauce

材料 Ingredients

特級初榨橄欖油 Extra virgin olive oil 3 大匙 Tbs 紅蔥頭 Shallot 3 顆 ea 大蒜 Galic 2 瓣 clove 澀紅酒 Dry red wine 1-1/2 杯 cup 番茄膏 Tomato paste 1 大匙 Tbs 辣醬油 Worcestershire sauce 1 大匙 Tbs 鹽 Salt 1/4 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp 冰牛油 Cold butter 2 大匙 Tbs

做法：

1.	紅蔥頭和大蒜去皮後切碎。
2.	鍋燒熱後加入3大匙橄欖油。放進紅蔥頭丁炒到變透明。加入番茄膏和大蒜繼續炒1分鐘。
3.	加入紅酒，辣醬油，鹽和黑胡椒後燒開。然後轉小火加蓋燜煮20分鐘。
4.	把醬汁經由濾网倒進碗裡。用大湯匙背面壓擠留在濾网內的紅蔥頭。
5.	再把醬汁倒回鍋裡用中小火煮開。將冰牛油切成小塊，一次一塊加入醬汁攪勻到所有牛油都融化，醬汁變稠亮即可。

PREPARATION

1.	Peel and mince the shallots and garlic.
2.	Add 3 tbs. of oil to a heated sauce pan. Put in the shallots and sauté until translucent. Add the tomato paste and garlic and stir for 1 minute.
3.	Add the red wine, Worcestershire sauce, salt and black pepper and bring the mixture to a boil. Turn the heat to low, cover and simmer for 20 minutes.
4.	Strain the sauce through a sieve. Using the ladle to press the shallots in the sieve and squeeze out as much juice as you can.
5.	Pour the sauce back to the sauce pan and cook in medium-low heat. Dice the cold butter. Add the butter, one at a time, and stir until the butter is melt and the sauce is thick and shiny.

最後更新 (Last Update): 01/23/2014
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