Butter-thickened made-to-order red wine sauce from Sauces, 4th Edition: Classical and Contemporary Sauce Making (page 115) by James Peterson

  • butter
  • red wine
  • beef steaks
  • meat glaze
  • brown stock
  • EYB Comments

    Can substitute glace de viande for brown stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute glace de viande for brown stock.

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