Recipe courtesy of Louis' Basque Corner

Wine Sauce for Sweetbreads

Save Recipe
  • Level: Easy
  • Total: 55 min
  • Active: 50 min
  • Yield: 24 ounces
Share This Recipe

Ingredients

4 tablespoons all-purpose flour

2 ounces butter, melted, plus 1 tablespoon butter

1/2 cup red table wine 

8 medium mushrooms, 2 chopped and 6 sliced

3 cloves garlic, chopped

1 1/2 ounces yellow onion, chopped 

1 1/2 ounces green peppers, chopped 

Salt and black pepper

3 cups beef broth 

Directions

  1. Cook the flour in the melted butter in a frying pan, whisking often, until a golden blonde color. Set aside.
  2. Reduce red wine by half in a 1-quart pot over medium heat, then set aside.
  3. Melt remaining tablespoon butter in a small saute pan over medium heat, then add chopped mushrooms, garlic, onions, peppers and a pinch of salt and black pepper. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Let vegetables cool for a couple of minutes, then add them to a food processor and liquify as much as possible, adding 1/4 cup beef broth if the vegetables become too sticky. Transfer back to the pan and add the reduced wine, then add the remaining 2 3/4 cups beef broth and bring back to a rolling boil. Reduce the heat and thicken with the roux until the sauce is as thick as you would like it to be. Add the sliced mushrooms, salt and black pepper to taste, then simmer for 2 additional minutes.
Cheese Ravioletti in Pink Sauce
PREMIUM
9m Easy 97%
CLASS
Mussels, XO Sauce
PREMIUM
Michael Lewis

Mussels, XO Sauce

17m Intermediate 96%
CLASS
Linguine with White Clam Sauce
PREMIUM
27m Easy 95%
CLASS