Red Wine Sauce

Norma DeRemer


While looking through my recipes I came across the sauce that I haven't made for a while. Going to have beef brisket this weekend and going to use this recipe for sure. So glad I was just setting here looking in my recipe box.

★★★★★ 1 vote
Makes 2 cups


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.

About Red Wine Sauce

Course/Dish: Other Sauces
Other Tag: Quick & Easy