173.Wine sauce : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

To make 1/2 pint / 280 ml of sauce

1 medium onion, finely chopped

1/2 oz / 12 g butter

4 oz / 100 g mushrooms

1/2 pint / 280 ml wine

2 tablespoons tomato puree

1/4 pint brown sauce


  • Fry the onions and the mushrooms in the butter in a heavy bottomed saucepan. Cook until soft.

  • Add the wine and simmer until the volume has been reduced by half.

  • Stir in the ready prepared brown sauce and the tomato puree.

  • Bring the sauce back to the boil and then remove from the heat.

  • Whisk in any extra ingredients - see variations below.
  • Add 1 tablespoon chopped parsley.

  • Add 1 tablespoon chopped tarragon or chopped basil.

  • Add 2 cloves of crushed garlic.