|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
1 tablespoon olive oil, or meat drippings
3 green onions, finely sliced
1 tablespoon all-purpose flour
1 dash freshly ground black pepper, or seasoned pepper
3/4 cup cabernet sauvignon, good quality
1 1/2 cups low-sodium beef stock
1 cup heavy cream
2 tablespoons unsalted butter
1 dash salt, or to taste
Gravy Master or similar browning sauce, optional
Gather the ingredients.
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.
Serve and enjoy.
- 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.