Red wine sauce with candied garlic cloves

A steak with a lot of flavour needs a sauce with a lot of depth. This red wine sauce already has that character and is made extra exciting by the candied garlic cloves.

knoflookteentjes koken
Don’t get shocked by the amount of garlic cloves

You may be shocked by the amount of garlic in the recipe, but there’s no need for that.

knoflookteentjes koken
Boiling the garlice cloves

Because you blanch the cloves three times and then confect them in a sugar syrup, the real garlic flavour will disappear and become exciting and sweet.

Rode wijnsaus maken
Reduce red wine slowly until glossy

Blanching means that we cook the garlic cloves briefly and rinse them immediately with cold water. So we do this three times.

Rode wijnsaus
Red wine sauce with candied garlic cloves

Recipes with red wine sauce

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Red wine sauce with candied garlic cloves

A sauce with a lot of depth that combines perfectly with steak.
Prep time10 minutes
Cooking time1 hour
Servings: 6 persons
Author: Cultiviz
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Ingredients

  • 1 bottle red wine
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 tbsp brown sugar
  • 4 dl veal stock or strong broth
  • 2 bulbs garlic
  • 75 gr granulated sugar
  • 50 ml water
  • 50 gr butter
  • black pepper freshly grounded
  • salt

Instructions

  • Peel the garlic cloves. Bring a layer of water to boil in a pan and add the peeled garlic. Drain the cloves as soon as the water boils again and rinse them immediately with cold water. Drain.
  • Bring another layer of water to the boil, add the garlic cloves and bring the boil again. Rinse cold again and drain. Repeat this one more time.
  • Heat the granulated sugar with the water in a saucepan until it becomes a clear syrup and add the three times blanched garlic. Let it confect very gently at low heat for about 30 minutes. Test with a sharp knife if the cloves are fully cooked, but not falling apart. Let cool in the syrup.
  • Meanwhile, put the red wine, bay leaves, thyme and brown sugar in a large saucepan. Bring everything to boiling point and let it reduce slowly until it has become a shiny, syrupy mass.
  • Deglaze the pan with the stock and let it reduce to less than half. Remove the bay leaf and thyme from the sauce.
  • Cut the butter into small cubes. Pour the red wine sauce little by little with the cold knobs of butter. This will bind the sauce somewhat and create an airy and slightly foamy sauce. Do not bring the sauce to a boil this time.
  • Drain the candied garlic and stir the cloves through the sauce.

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