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Ingredients per serve

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Method


Bone marrow adds a rich, decadent smoothness and perfect balance to the red wine in this sauce. It provides a great match for slower-cooked cuts, such as those prepared using the sous vide method.

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Preparation

  1. Method

    • Heat olive oil in a pan over medium heat. Add eschalots and garlic and cook until golden. Set aside. 
    • In a large pan, simmer pinot noir until reduced by a third. Add 600 ml of water and bring to the boil. Whisk in KNORR Jus Gluten Free, simmer for 2-3 minutes, and continue whisking until smooth. 
    • Gradually whisk in the bone marrow until well combined and melted. Gently simmer for 5 minutes, then add eschalots. Simmer gently for 3–4 minutes, stirring, then serve.
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