Ghost Wines Pinot Noir Jus
- 40g butter
- 1 medium brown onion, finely chopped
- 1 garlic clove, crushed
- 1/2 cup Ghost Wines Pinot Noir
- 1 cup beef stock
Melt butter in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.
Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes. Add stock. Bring to the boil. Reduce heat to medium. Simmer for 10 to 12 minutes or until thickened. Season with pepper.