1 1/3 cup cabernet wine 1/4 cup butter 2 1/2 tablespoons flour 1/4 cup fresh parsley 6 cups au jus (The drippings from roasting beef or lamb) 2 tablespoons lamb seasoning 1 tablespoon garlic powder
In a bowl mix 1/3 cup of wine with flour, set aside.
Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
Mix and store in a airtight container in a cool place.
Sep 2, 2010
Excellent Basis for a Cab Sauce. For Lamb seasoning (and garlic) I use a 1-2 sprigs of rosemary, a bit of dried thyme and a pressed toe of garlic - because that is what I like to season my lamb with!
Dec 6, 2008
What are the components of the 'lamb seasoning'?
Jan 23, 2008
I have made this several times, & it is way good. Having it tonight!
Jan 5, 2008
I used recipe for Christmas dinner and it was exceptional. It tasted very close to actual. Thanks
Aug 12, 2007
I prepared this with a boneless lamb roast, I only had 2 cups of drippings so I had to downsize the recipe a little bit. I used burgandy cooking wine and added a teaspoon of cilantro paste and two teaspoons of dijon mustard to the recipe and it was absolutly excellent!!
Apr 9, 2006
i work there and this is a very close promixity to the actual recipie dont forget to add a spoon or two of dijon mustard
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