Joe Beef Sauce Vin Rouge

1. 1

   In a small saucepan, mix together the shallots, beet, wine, vinegar, and bay leaf.

2. 2

   Bring to a boil over high heat and reduce by half.

3. 3

   Add the stock and continue to boil until reduced by half.

4. 4

   Whisk in the butter and season generously with salt and with the pepper.

5. 5

   Serve right away.

6. 6

   Or, let cool, transfer to a tightly capped container, and refrigerate for up to a week or freeze for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.