Red wine sauce (Sauces) 1 litre Ingredients 100 g Glace de Veau 6 dl (# 20 fl oz) red wine 5 dl (# 17 fl oz) water 40 g brown onions, chopped 25 g dry roux Salt and pepper Method Pour the wine in a pan and add the onions. Let reduce. Add Glace de Veau and water and, if necessary, thicken this with the roux. Season to taste with pepper and salt. How to serve Serve the red wine sauce with green onions and caramelised garlic with an entrecote. Previous page | Print this recipe