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.
