A successful sauce characterises a chef as an expert. With this sauce booster, which you add to beef or veal stock and fresh roast gravy, you'll make your mark in sauce heaven.

Ingredients 1 bottle of Madeira 1 bottle of port wine (Tawny or Late Bottled Vintage) 1 bottle of full-bodied red wine (tap wine is also suitable)

Preparation Simmer all the wines together in a saucepan over a low heat and reduce to approx. 300 ml. Pour into hot glasses - and the Sauce Booster is ready. To prepare a rich sauce, add a third each of Sauce Booster, veal or beef stock, meat juice or gravy to a pan, bring to the boil and season to taste. The Sauce Booster will keep for several weeks in the fridge. You can also freeze it for a longer shelf life.