Recipes Red Wine-Carrot Sauce 5.0 (1) Add your rating & review Taste this sauce and see if it needs to be a little sweeter; it should taste like the sauce in a boeuf bourguignon. If you're using summer carrots, you probably won't need to add sugar. By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on November 23, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 45 mins Yield: makes about 3/4 cup Ingredients Salt 1 large carrot, peeled and cut into 1-inch pieces 2 cups full-bodied dry red wine 1 medium shallot, minced 6 tablespoons unsalted butter, cut into tablespoons and chilled Salt and freshly ground pepper Directions Bring a medium saucepan of salted water to a boil. Add the carrot, cover and simmer over moderate heat until tender, about 15 minutes. Drain, transfer to a mini processor and puree. In the same saucepan, bring the wine to a boil. Ignite the wine and let the alcohol burn off. Add the shallot and boil over high heat until the wine is reduced by three-quarters, 8 minutes. Stir in the carrot puree and bring to a boil. Remove the pan from the heat and whisk in the chilled butter, 1 tablespoon at a time, until the butter is incorporated and the sauce is smooth. Return the pan to low heat now and then to keep the sauce hot enough to melt the butter but do not let it boil. Season with salt and pepper; the sauce should be peppery. Make Ahead The sauce, without the butter, can be refrigerated for up to 3 days. Bring to a boil and proceed. Serve With Steaks, poached eggs, roast chicken. Rate it Print