After my post going over the basics of how to make roux more then a few of you asked about recipes that used roux, and for me its such a basic tool that I had some trouble thinking of a good post for applying roux that shows off what it does and how it can transform a thin base into a nice sauce.
This is a recipe for a simple Red Wine sauce that takes about 20 minutes to make and can be used to dress up Steak or Chicken, great for something like Valentines Day when you might want to bust out some guns a little bit bigger then a bottle of A1.
- A small pot or saucepan (1-2 quarts in size)
- A wire whisk
- Half a bottle of decent Merlot
- 1 tsp of Beef Base or 1 bouillon cube
- 5 cloves of garlic
- 1/4 tsp of dried rosemary
- 1/4 tsp of black peppercorns
- 1 tbsp of A1 steak sauce
- 1/2 cup of Quick Roux
- Half a stick of butter, softened
- Salt to taste
- Sugar to taste
- Pour the wine into the saucepan along with the garlic, rosemary, and peppercorns. Place over high heat until it comes to a boil
- Once boiling back the heat down to medium and let it cook until it reduces by about half.
- Add in the base/bouillon, and steak sauce. Stir to combine, turn the heat to low and let cook for another 5 minutes.
- Once its cooked a little more turn the heat up to medium low, just until the pot is simmering, slowly drizzle in the Roux, constantly whisking. Add in about 1 tsp and let the pot come back to a boil, keep adding roux until the desired thickness is reached. You want the sauce to be thick enough to coat a spoon entirely without running off.
- From here add in the salt and sugar to taste and cook on low heat, stirring often for another 5 minutes.
- Cut the butter into about 6 thin pieces.
- Once the sauce has cooked out remove it form the heat. Add in the butter two pieces at a time, stirring constantly, only adding the next pieces of butter when the first round has completely incorporated into the sauce.
- Check the seasoning one more time and you’re ready to go.