Date & red wine sauce

Recipe uploaded by

Gordon Ramsay

6 ratings

Recipe by Gordon Ramsay

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1. Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.

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• MorbertMacErp

  27 December 2007

  MorbertMacErp rated and commented on this recipe

  

  I was surprised that I enjoyed this, but it was amazing! It took quite a while to reduce by a third, I was a little nervous of boiling it too hard so a low/medium heat took a while... but well worth it.

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• yummy

  01 January 2008

  yummy rated and commented on this recipe

  

  This gravy was fab - although I admit I don't like dates so left them out but it was still a fab gravy! I will be braver and make it with dates next time.

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• miss.moss

  26 May 2008

  miss.moss rated and commented on this recipe

  

  For reference, 200 gr equaled 19 large stoned dates. I had high hopes, but this was just not very good. I like every single ingredient, but cooked together it just did not work, and I followed the instructions exactly, *except* that I cooked it much longer than listed in order to reduce, even over high heat.

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• juditht4

  04 December 2008

  juditht4 rated and commented on this recipe

  

  this sauce is amazing, it works great with turkey liver.you grill the liver in advance, and then warm it up with the sauce and then serve. if you dont use the dates then you miss the point of this sweet/sour sauce. i suggest to cook the dates with the sauce earlier then stated in the recipy, to garantee it being sweet. maybe even mush the dates a bit.

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• Froglet

  16 December 2008

  Froglet commented on this recipe

  hmm, is this freezable? and if so, what's the best way of reheating on the day?

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• Palmers-patch

  30 December 2008

  Palmers-patch rated and commented on this recipe

  

  An incredibly tasty sauce which went very well with the goose. It did however take ages to reduce and I was afraid of losing the sauce altogether as it wasn't thickening so I cheated with a little cornflour which did the trick. Not a big lover of dates but admit they were delicious in the sauce. ( Even had goose sandwiches with cold sauce on a few days later...v tasty too! )

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• Silvia

  25 September 2009

  Silvia commented on this recipe

  Very nice. Goes well with beef too. I have added a little piece of star anise and a tiny clove.

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• Silvia

  25 September 2009

  Silvia rated this recipe

  

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• K Mac

  11 November 2009

  K Mac commented on this recipe

  Fantastic sauce which I have only done twice now but it went down a treat with Goose... doing it again for this Christmas... but in the qualtities I need to make it does take hours to reduce the 5 litres of liquid down... but then the house does smell lovely! :)

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Ingredients

• 600ml chicken stock
• 250ml red wine
• 3 tbsp port
• 3 tbsp balsamic vinegar
• 200g halved, stoned dates

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Ingredients

• 600ml chicken stock
• 250ml red wine
• 3 tbsp port
• 3 tbsp balsamic vinegar
• 200g halved, stoned dates

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