Wattleseed™ and red wine sauce

250ml meat stock
100ml red wine
15g wattleseed™

Combine all the ingredients and bring to the boil.

Simmer and reduce to thicken.

Strain out the wattle grounds and freeze for other applications eg. as a crumb or mixed into breadcrumbs over meats or vegetables prior to stir-frying, deep frying or pan-frying.

Finish the sauce with cold butter and serve immediately.


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Vic Cherikoff