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

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