Red Wine Sauce

Ingredients

• 125 grams mirepoix (mixed vegetables: carrot, celery, onion)
• 0.5 litre red wine
• 1 garlic clove, crushed
• 7.5 decilitres espagnole (brown sauce mère / mother sauce)
• 100 grams butter
• 1 teaspoon anchovy essence
• 1 pinch Cayenne pepper

Instructions

1. Sauté the finely cut mirepoix in butter until softened. Pour in the red wine and reduce by half. Add the crushed garlic and the espagnole sauce. Simmer gently, skimming carefully, for 12 to 15 minutes.
2. Strain through fine cloth (étamine). Finish the sauce by whisking in the butter, anchovy essence, and a pinch of Cayenne pepper.
3. This sauce is used for fish.