A fantastic companion to all sorts of savoury dishes and works particularly well with the Nutty Chestnut Pudding.
1 pint Vegetable stock
1 medium Onion, chopped
1 tbsp Sage, chopped
3 Bay leaves
1 pint Red Wine
3 tbsps Olive oil
2 oz Flour
1 tsp Salt
2 tbsps Lemon Juice
1 tbsp Sugar
Bring to boil stock, onion, sage, bay leaves and wine - simmer until reduced by half. Strain.
Heat oil, add flour to make roux and add strained liquid. Bring to boil, add sugar, salt and lemon juice.
