- 1 cup dry red wine
- 1/3 cup sugar plus 1 tablespoon
- 1/3 cup water
- 2 1/2 teaspoons agar-agar
In a small saucepan combine 1/3 cup sugar with the water and bring to a boil, stirring occasionally until the sugar disolves.
Whisk together the remaining 1 tablespoon of sugar with the agar-agar and slowly pour it into the sugar syrup while stirring. Boil the mixture for 2 to 3 minutes to activate the agar-agar.
Remove from the heat and stir in the red wine. Pour the sauce into a shallow bowl or baking pan and chill until it is gelatinous, several hours and up to overnight.
Transfer the sauce to a bowl of a blender or vitamix and blend until smooth. At this point the sauce is ready to serve. It can be stored in the refrigerator in an airtight container for up to 2 weeks.
Fireball Whisky Sauce
Mussels With Saffron Wine Sauce
Air Fried New York Strip Steak with Red Wine Sauce
Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes
Southwest Cowboy Steak With Skillet Corn Sauce And Tortillas
Lobster and Sweet Corn Chowder
Pork Medallions With Braised Red And Green Cabbages And Roasted Shallots
Roasted Red Pepper Rouille
Tuesday's Red Bean Soup
Quail Milton with Wild Mushroom-Andouille Duxelles and Port Wine Sauce