Cabernet Sauce
Ingredients:
4 tbsp. butter
2 thinly sliced shallots
¾ C lamb (or beef) stock
1½ C Cabernet Sauvignon
Salt and pepper to taste
1 tbsp. cornstarch
Instructions:
4 tbsp. butter
2 thinly sliced shallots
¾ C lamb (or beef) stock
1½ C Cabernet Sauvignon
Salt and pepper to taste
1 tbsp. cornstarch
Instructions:
- Melt butter slowly on low heat in a saucepan with the shallots.
- Add stock, Cabernet, salt and pepper and reduce to ½ over low heat (about 15 minutes or so).
- Add cornstarch to reduced sauce, stirring constantly until thickened.