Use a good quality Cabernet to make this rich and flavorful red wine sauce. It's is an excellent choice for roast beef, steaks, or lamb, and it makes a fabulous sauce for venison as well.
- 1 tablespoon olive oil*
- 3 green onions, finely sliced
- 1 tablespoon all-purpose flour
- dash black pepper (or seasoned pepper)
- 3/4 cup Cabernet Sauvignon (good quality)
- 1 1/2 cups beef stock, low sodium
- 1 cup heavy cream
- 2 tablespoons butter
- Dash salt (or to taste)
- Optional: Gravy Master or similar browning sauce
- Heat the olive oil in a small saucepan or saucier over medium heat; add onions and cook for 1 minute. Blend in flour and pepper. Cook, stirring, for 1 minute.
- Gradually stir in Cabernet and beef stock. Let the mixture simmer briskly until reduced by about half, stirring occasionally.
- Add heavy cream and butter; continue simmering until reduced down to a nicely thickened sauce. Taste and add a little salt, if needed.
- Stir in Gravy Master or other browning sauce, a few drops at a time, until you have the sauce as dark in color as you like.
- Strain the sauce through a fine-mesh sieve, if desired. Serve with roast beef, steak, venison, or lamb.
- *If you have drippings from a roast or steak, use a few tablespoons of the drippings in place of olive oil or remove the roast to a warm platter and prepare the sauce in the same roasting pan.
**Browning sauce is basically a blend of seasonings and caramel coloring. It is used to add a rich brown color to gravies, sauces, soups, and stews. It has very few calories and very little sodium, and it takes very little to add color. In grocery stores, browning sauce is usually located near canned gravy and gravy mixes. Gravy Master and Kitchen Bouquet are two popular brands.
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|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||9 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|