Red wine castrique

Course Sauce
Cuisine Frans
Servings 4 pax


  • 10 g Corn starch
  • 1,5 l Wijn. rood
  • 300 g Azijn red wine
  • 100 g Suiker


  • Heat the sugar with a dash of water until it begins to caramelize. Quench the vinegar, dissolve the sugar completely and finally add the red wine. Boil down to one fifth and thicken with the maizena dissolved in a dash of water. Put away until use or freeze.
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