Leon lobel's sauce for standing rib roast

14 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive Oil
½ cup Red Wine; Dry Burgundy Recommended
2 tablespoons Garlic; Finely Chopped
1 tablespoon Unsalted Butter
8 ounces Button Mushrooms; Sliced 1/8\" Thick
2 tablespoons Demi Glace; Optional
Coarse Salt; To Taste
Fresh Ground Black Pepper; To Taste

Directions

Heat the olive oil in a medium skillet set over medium-high heat until bubbling and hot, about 1 minute. Remove skillet from heat; add the wine, garlic, butter, mushrooms, parsley, and optional demi-glace. Season with salt and pepper. Return to heat, and cook, stirring often, until mushrooms are tender and the sauce is thick and reduced enough to coat the back of a wooden spoon, 5 to 7 minutes. Store in an airtight container, refrigerated, up to 1 week.

Recipe by: Lobels Butcher Shop, NY, NY.

Posted to bbq-digest by muddy@... on Sep 13, 1998, converted by MM_Buster v2.0l.

Related recipes