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« Avocado & goat cheese crostini | Main | Ham & shitake oeufs cocotte »

Apr 21, 2005



I am also ever in search of the perfect redwine sauce. Cassis sounds like it could be the secret. But Johanna, what are "thickening granules"? Can you maybe give a german name to this, am lost!


Hi Hande,
thickening granules are the best invention ever - but unfortunately not available for purchase in Austria/Germany (yet). Back home, I would use Maizena (corn starch) or tapioca flour (the advantage of the tapioca being that the sauce doesn't "cloud"). Unlike Maizena, where you have to get the quantity right from the beginning, you can keep adding the granules and the sauce will become thicker every time. They's indispensable in my kitchen and are the quick fix to many sauces/soups!


Hi Johanna,

I made your red wine sauce: The best I have ever produced! Hubby was impressed. I had some steaks leftover from our first barbecue of the season (by the way: At a friends garden, with a weber grill! As long as I don't have to clean up...) and they were great with the sauce (I used mondamin, lacking the wonderful sounding thickening granules) and some green asparagus from the oven. Thank you for this great recipe.


Hi Johanna - we've got something in common at last!! Knorr stock concentrates. Mx

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