Red wine sauce


Ingredients 8
Servings 0
Time

Ingredients

  • 400
    ml
    red wine
  • 1
    onion, chopped
  • 2
    sprigs fresh rosemary
  • 20
    ml
    cornflour
  • 125
    ml
    pear and apple juice
  • 50
    g
    hazelnuts, toasted and finely chopped
  • salt, pepper and sugar to taste
  • 15
    ml
    natural yoghurt
 

Method

 
Pour the wine into a saucepan, add the onion and rosemary and simmer rapidly until reduced by half. Strain through a sieve. Mix the cornflour with the fruit juice and stir into the red wine sauce. Bring to the boil while stirring continuously. Stir in the hazelnuts and season with salt, pepper and sugar to taste. Remove from the heat and stir in the yoghurt. Keep warm. Serve with stuffed pork fillet (see recipe).
 

 

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