* 1kg Unsalted butter
''' For the consommé'''

* 1kg Onions, peeled and finely sliced
* 1kg Leeks, white part only, finely sliced - you will need to buy about 1.75kg leeks with green parts on
* 500g Carrots, scraped and finely sliced
* 750g Red wine
* 250g cold tap water
''' To serve'''

* 10g Sherry vinegar
* 1 heaped teaspoon Marmite (or to taste)

===Method===
'''For the Beurre noisette'''
* Chop the Butter into about 16 pieces.
* Melt over a gentle heat in a saucepan, whisking constantly until the solids are golden Brown and the aroma changes from sweet to nutty.
* Remove from the heat and strain into the Pressure cooker through a Sieve lined with clean Butter muslin or a J-cloth.
''' For the consommé'''
* Put the Pressure cooker over a medium heat with the Beurre noisette and Sweat the Onions, Leeks and Carrots for about 15 minutes until soft.
* Meanwhile, bring the Red wine to the Boil in a saucepan, then set alight to it using a long match or a barbecue lighter.
* When the flames have died down, reduce the Wine until you are left with 500g.
* Add the Wine with the tap water to the Pressure cooker containing the Vegetables.
* Secure the lid onto the Pressure cooker and bring to full pressure over a high heat.
* Reduce the heat to low and cook for 1 hour.
* Remove from the heat and leave to cool completely before removing the lid.
* Strain the Broth through Butter muslin or a J cloth and Refrigerate overnight to allow the Butter to rise to the top and harden.
* Remove the Butter and keep for melting over Meat, Fish or making Sauces.
* Freeze and when needed, defrost through Butter muslin and you will have a nice clear consommé.

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