Sometimes The Chef and I disagree on the goodness level of certain recipes. There are recipes I love that he thinks are too standard to make as frequently as I request them. Like his Tortilla Soup. Or his Tomato Soup. Or his Mushroom Sauce. So, soups and sauces basically. Look, I know what I like.
Anyway, this is one of those recipes. In the infinite bounty that is The Chef’s current catering gig, he brought home some short ribs the other night that only needed a saucy boost for dinner. He whipped up this simple red wine sauce in 10 minutes, and while he found the whole thing totally boring, I found this sauce freaking delectable.
It’s obviously awesome on meat of any kind – and we fully plan to test it over tenderloin with fried eggs and cheese grits for Sunday brunch – but I’d wager you could even make tofu edible with this stuff. Observe:
half bottle of decent red wine
1 cup beef broth
1 tbsp butter
1 tbsp flour
- In a saucepan, reduce red wine by half. Then add beef broth.
- In another pan, make a blonde roux: Melt one tablespoon of butter, add one tablespoon of flour, and stir constantly for about 2 minutes on medium heat.
- Slowly whisk the roux into the sauce. Bring sauce to a boil and then reduce to simmer.
- Season with salt and pepper and drizzle on EVERYTHING.