1. Prepare and sauté the vegetables:
Chop the onion, mushrooms and carrot into small pieces. Fry in a pan with a little oil until lightly browned.
2. Season and bind:
Add the bay leaf, thyme, sugar and salt. Dust with flour and mix well until no lumps are visible.
3. Add the liquid and bring to the boil:
Stir in the vegetable stock, red wine, soy sauce and red wine vinegar. Bring the sauce to the boil and simmer for a few minutes to release the flavors.
4. Puree until smooth:
Remove the bay leaf and blend the sauce finely with a hand blender. If it is too thick, dilute with a little vegetable stock.
Nutritional information (per portion, approx.)
- Calories: 80 kcal
- Carbohydrates: 12 g
- Protein: 2 g
- Fat: 2 g
