Easy Cabernet Sauce for Beef or Lamb
A rich and flavorful cabernet sauce serves as an ideal accompaniment for lamb or beef dishes.
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Instructions
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In a saucepan, heat olive oil over medium heat. Sauté onions for 1 minute, then stir in flour and pepper and cook for another minute.
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Gradually stir in cabernet and beef stock, then simmer until the mixture reduces by half, stirring occasionally.
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Add heavy cream and butter, continuing to simmer until the sauce thickens; season with salt to taste.
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Stir in browning sauce gradually until the desired color is achieved.
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Strain the sauce if desired, then serve with roast beef, steak, venison, or lamb.
Nutritional Info (per serving)
Calories:
165 kcal
Carbohydrate:
3 g
Cholesterol:
41 mg
Fiber:
0 g
Protein:
2 g
Saturated Fat:
9 g
Sodium:
144 mg
Sugar:
1 g
Fat:
15 g
Unsaturated Fat:
0 g