- 2 shallots
- 2 1/2 ounces [71 g] butter
- 4 1/2 tablespoons [75 ml] flour
- 4 teaspoons [20 ml] flour
- 2 cups [500 ml] red wine, heated
- 1 large lump of sugar
- Salt and pepper, to taste
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- Peel and chop the shallots very finely.
- Heat the butter very slowly and cook the shallots just until they are golden.
- Sprinkle with the flour and stir until the flour disappears.
- Add the hot red wine, stirring constantly, and cook just until the sauce begins to thicken slightly.
- Season with salt and pepper and colour with sugar cooked until dark brown.
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