Dark Sauce
Sauces
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Cook Time
30 min
Servings
4
Difficulty
Medium
Prep Time
20 Min
Description
This dark sauce is a delicious addition to meat dishes. The sauce is prepared in the Thermomix® and is ready in about 30 minutes. It is ideal as a side dish for festive occasions or simply as a flavorful addition to dinner. The sauce is designed for 4 servings and has a medium level of difficulty.
Ingredients (18 ingredients)
-
1 Stück Shallot
-
1 Stück small onion
-
1 Stück small carrot
-
10 g Butter
-
1 TL Tomato paste
-
1 TL Sugar
-
150 ml dry red wine
-
250 ml Duck stock
-
1 TL dark balsamic vinegar
-
1 TL Soy sauce
-
1 Stück small piece of orange peel
-
1 Stück Bay leaf
-
3 Stück Juniper berries
-
Salt
-
Black pepper
-
1 TL Cornstarch
-
1 EL Cold water
-
20 g Cold butter
Preparation (7 steps)
Chop the vegetables
Place 1 shallot, 1 small onion and 1 small carrot in the mixing bowl and chop for 5 sec./Stufe 5.
Sauté the base
Add 10 g butter and sauté for 5 Min./120°C/Stufe 1. Remove the measuring cup.
Add tomato paste and caramelize
Add 1 tsp tomato paste and 1 tsp sugar (or brown sugar) and caramelize for 2 Min./120°C/Stufe 1.
Deglaze and reduce
Add 150 ml dry red wine and reduce for 5 Min./100°C/Stufe 1.
Cook the sauce
Add 250 ml duck stock (or poultry stock), 1 tsp dark balsamic vinegar, 1 tsp soy sauce (optional), 1 small piece of orange peel (optional, untreated), 1 bay leaf, 2–3 juniper berries, salt and black pepper and cook for 15 Min./100°C/Stufe 1.
Purée
Remove bay leaf and orange peel, then purée finely for 30 Sec./Stufe 8. Strain if desired.
Thicken and season
If desired, bring to a boil with 1 tsp cornstarch, mixed with 1 tbsp cold water, or stir in 20 g cold butter (20 Sec./Stufe 3). Season to taste.
Finished cooking? Great! 🎉
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Created by
Friedhelm
1
Rezept
0
Kochbücher
Tags
Allergens
- Celery
- Soybeans
- Sulphites
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