I boiled down a whole bottle of Vouvray, to the consitency of jam, I had about an egg cup full in the end, added half an onion, a clove of garlic, porcini mushrooms and water and reduced it for a further hour, before blending with cornfour as a sauce.
The sauce is used to cover two fillets of Devon beef,(very strong flavour)served with thrice cooked chips, gerhkins and pickled onions.
Very early lunch today, we have finished it before twelve.
In an ideal world , you need a hefty red with this meal, but we don`t have any!
The joys of my job, body and eating time clocks are all over the place!