Red Wine Sauce

Finely slice the garlic and shallot. Heat one tablespoon of butter in a saucepan on medium heat. Heat until the garlic and shallot are softened then add the rosemary and bay leaf and fry for 1 minute.

Turn the heat down to medium low and add the stock and wine. Let it simmer for half an hour until it has reduced to half of the quantity.

Take the sauce off the heat and pour it through a sieve into a bowl to remove the herbs, onion and garlic. Add a pinch of cinnamon and salt and pepper into the bowl.

Put the sauce back into the pan and heat to the boiling point. Then stir in 1 tablespoon of chilled butter. Slowly add the 2 tablespoons of flour while stirring to bind the sauce. If needed add a little more flour until the sauce has the desired thickness.

Serve with meat dishes. Also great with goat cheese or roasted vegetables. Enjoy!