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Monday, 16 January 2012

Simple but special wine sauce for barbecu


Half cup red wine
2 tablespoons balsamic vinegar
tablespoon brown sugar
3 knobs butter
2 teaspoon cornflower

Method;
Whisk/mix the cornflower into the red wine and vinegar until smooth. Add the brown sugar until dissolved.
Heat the butter until frothing and then whisking vigourously SLOWLY add the wine/cornflower mixture
Have a cup of water nearby to add if the sauce starts to thicken too much..

You should end up with a thin cream consistency sauce. Drizzle over barbecued beef, lamb or venison.

2 comments:

  1. WHAT I LIKE ABOUT YOUR COOKING THERE IS A LOT OF OUTDOOR RECEIPES. WHEN YOU LIVE IN LONDON IT IS DIFFICULT TO COOK OUTDOOR WITH THE WEATHER. THAT'S WHY I MISS COOKING IN CAMEROON. EVRYTHING WAS OUTSIDE.

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