2 – 1/2 cups chicken stock (homemade or low sodium canned broth)
2 – 1/2 cups beef stock (homemade or low sodium canned broth)
1 – 1/4 cups St. Supery Cabernet Sauvignon
1 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced carrot
2 cloves garlic – minced
2 tablespoons olive oil
1 tablespoon fresh sage – chopped
2 sprigs of fresh thyme
1 bay leaf
1 – 1/2 teaspoons poultry seasoning
4 tablespoons cornstarch
salt & pepper
Add the olive oil to a medium saucepan and sauté the onion, carrot, garlic and celery over low heat until the vegetables are soft but not brown. Add one cup of the St. Supery Cabernet Sauvignon and simmer over medium heat until the wine is reduced by half. Add the beef and chicken stock, thyme, sage and bay leaf. Simmer for 20 minutes. Mix the cornstarch with 1/4 cup Cabernet Sauvignon until smooth. Add the mixture to the sauce and simmer for 1 minute to thicken. Strain the sauce into a clean saucepan and add salt and pepper to taste. Keep warm until serving time or refrigerate.
Makes approximately 1 quart.
The quantities can be doubled if you are feeding a crowd.
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