Serve this tasty red wine sauce with roast beef or lamb.
- 1 tablespoon olive oil
- 3 green onions, finely sliced
- 1 tablespoon flour
- few gratings of black pepper or seasoned pepper
- 3/4 cup Cabernet Sauvignon, good quality
- 1 1/2 cups beef broth
- 1 cup heavy cream
- 2 tablespoons butter
- Gravy Master or similar browning sauce
Heat oil in a small saucepan over medium heat; add onions and cook for 1 minute. Blend in flour and pepper. Stir in Cabernet and beef broth. Let the mixture simmer briskly until reduced by about 1/2, stirring occasionally. Add heavy cream and butter; continue simmering until reduced to a 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. 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.
Makes about 2 cups.
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