Red Wine Sauce
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- 1 small
- garlic clove
- 2 Tbsp
- low-fat margarine
- 1/4 c
- all-purpose flour
- 1 c
- beef stock
- 3/4 c
- red wine
- 2 tsp
- chopped fresh thyme
- 1 Tbsp
- lemon juice
- salt & pepper to taste
1Grate onion finely and crush garlic into a small bowl.
2In a saucepan over low heat, melt margarine.
3Add onion and garlic and cook five minutes, stirring occasionally.
4Stir in flour and cook one minute, stiring.
5Remove from heat and gradually stir in stock and wine.
6Return pan to heat and bring slowly to a boil, stirring,then continue to cook until mixture thickens.
7Simmer for three minutes. Remove pan from heat.
8Stir chopped thyme into sauce along with lemon juice and season with salt and pepper.
9Reheat sauce gently before serving.
10Serve with beef.
11* Use medium-dry white wine in place of red wine to make a white wine sauce and serve it with poultry or fish.