Red-Wine Sauce

Recipe Ingredients

3 cups	711ml	Shallots - thinly sliced (large)
4		Garlic - sliced
1		Ginger - thinly sliced
1		Carrot - peeled and thinly (large) sliced
		One orange - zest of
		One lemon - zest of
1 teaspoon	5ml	Whole coriander seed
1 teaspoon	5ml	Whole anise seed
1 teaspoon	5ml	Whole fennel seed
1 teaspoon	5ml	Whole cardamom seed
2 teaspoons	10ml	Whole black peppercorns
1 teaspoon	5ml	Whole Sichuan peppercorns
1		Star anise
2 teaspoons	10ml	Clarified butter
2 cups	474ml	Red wine - like merlot or pinot noir
2 cups	474ml	Ruby port
2 cups	474ml	Fish stock
1 teaspoon	5ml	Honey
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Balsamic vinegar
		Salt and freshly ground black pepper.

Recipe Instructions

1. Simmer shallots, garlic, ginger, carrot, orange and lemon zest and all the spices with butter over medium heat in covered pan until shallots are clear and spices are fragrant, about 15 minutes. Stir frequently.

2. Add wine and port, and stir, scraping pan to deglaze. Cook over medium heat until liquid is reduced by three quarters.

3. Add fish stock, and cook until reduced by half or until it takes on the consistency of a sauce. Strain.

4. Reduce heat to low; return strained sauce to pan, and add honey, lemon juice and vinegar to taste. Season with salt and pepper.

Yield About 3/4 cup.

Source:
Barbara Norman

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