The object of this sauce is reduction. When the red wine and beef stock have reduced, then you will strain all the rosemary, peppercorns and shallots/onions. Return the sauce, and seasoning, thicken with corn starch and let cool. When you are ready to serve you can warm it a little. This sauce is ideal from preparing it in advance of plating.

2 TBSP Butter
3 Shallot, or ½ onion, chopped
1 sprig Fresh Rosemary
1 TBSP Peppercorns
1 ½ cup Cabernet Sauvignon or other dry red wine
1 ½ cup Beef Stock
2 TBSP Corn Starch
1 TBSP Worcestershire

1. In a small sauce pan sauté shallots in butter, medium heat
2. Add Rosemary and peppercorns and red wine, bring to a boil, reduce heat and simmer 30 minutes
3. Add beef stock, bring to a boil, reduce heat and simmer for 45 minutes
4. Remove from heat, strain, clean sauce pan, and place wine sauce back in the small sauce pan.  It should yield 1 1/2 cups of reduction.
5. Heat sauce just a little; add salt and pepper, Worcestershire, add corn starch and whisk, set aside when you are ready to use.
6. When you have ready to serve, lightly heat sauce, spoon over meat

Meat
½ lb. or more wild caught salmon

Mirepoix
1 onion – chopped

Vegetables
1 small bunch (2 cups) Napa cabbage – chopped
1 clove garlic – minced
1 bunch mushrooms (any kind) sliced

Sauce
½ cup dry white wine
1 cups chicken stock
1 TBSP corn starch – mix first in two TBSP of cold water then add to the pot

Seasoning and Herbs, Oil
Salt and Pepper
1 TBSP olive oil
3 or 4 lemon slices
3 or 4 fresh basil leaves
1 tsp. cappers w/juice

Serve over rice

Sauté onions in olive oil. Add the cabbage and mushrooms. Cook for about five minutes. Add the corn starch and cook another five minutes. Add the wine and chicken stock. Place the salmon on top and add the rest of the ingredients. Cover and cook on a low flame for 40 minutes. Serve over rice.