Recipes / Word of Julie

Haskap (honeyberry), red wine and thyme sauce

Entrees & Accompaniments
Haskap (honeyberry), red wine & thyme sauce

This sauce covers all the bases since it’s suitable for poultry, red meat and even salmon.

  • Yield: 1 1/3 cup (310 ml)
  • Preparation: 10 minutes
  • Cooking: 10 minutes

INGREDIENTS

  • 2 tbsp (30 ml) salted butter
  • 1 French shallot, finely chopped
  • 1/3 cup (75 ml) red wine
  • 1 cup (250 ml) beef bouillon
  • 2 tbsp (30 ml) maple syrup
  • 1 tsp (5 ml) Dijon mustard
  • 1 fresh thyme sprig
  • 2 tsp (10 ml) cornstarch
  • 2 tsp (10 ml) water
  • 1 cup (250 ml) fresh Les Artisans des saveurs haskaps (honeyberries)
  • Ground pepper, to taste

PREPARATION

  1. In a skillet, heat butter on medium-high, and brown shallot 2-3 minutes while stirring.
  2. Add wine and bouillon, then bring to a boil on high. Allow to boil a few minutes until liquid is reduced by a third.
  3. Add maple syrup, Dijon mustard, thyme and diluted cornstarch; stir well.
  4. Add haskaps and pepper to taste, and mix until sauce thickens.
  5. Remove thyme sprig from sauce, and serve as desired.

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