N.F.W.M Well-Known Member Dec 29, 2014 #3 Pan..Butter...Flour...Mix....half bottle or red with half oxo cube... Mix.... Heat and stir... Simmer.... BOSH !
Pan..Butter...Flour...Mix....half bottle or red with half oxo cube... Mix.... Heat and stir... Simmer.... BOSH !
I. Farticus Well-Known Member Supporter Dec 29, 2014 #4 N.F.W.M said: Pan..Butter...Flour...Mix....half bottle or red with half oxo cube... Mix.... Heat and stir... Simmer.... BOSH ! Click to expand... As above but with port
N.F.W.M said: Pan..Butter...Flour...Mix....half bottle or red with half oxo cube... Mix.... Heat and stir... Simmer.... BOSH ! Click to expand... As above but with port
J jamesbilling Well-Known Member Jan 10, 2015 #6 i do a cranberry sauce ,whisky/ sloe gin with meat juices and pepper then let it simmer down till sticky
i do a cranberry sauce ,whisky/ sloe gin with meat juices and pepper then let it simmer down till sticky
P pete evans Well-Known Member Jan 17, 2015 #8 port and red wine reduction aka gout sauce This works really well with a loin fillet or Wellington.