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.