Cabernet Dijon Sauce
  • Cooking Time: 45 minutes
  • Servings: 16
  • Preparation Time: 10
  • 1 bottle (750ml) Cabernet Sauvignon
  • 2 cups water
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock, low sodium
  • 1 tsp. dried thyme
  • 1/4 cup Dijon mustard
  • 1/2 tsp. fresh ground black pepper
  • 1 tsp. Kosher salt
  1. Place the wine and water in a saucepan and reduce by 3/4.
  2. In a separate six qt. saucepan, melt the butter and add the flour to make a roux.
  3. Cook the roux over medium heat until beginning to brown ( I usually brown it to a peanut butter color).
  4. Add the chicken stock and reduced red wine and cook over medium high heat until it begins to boil and thicken.
  5. Add the thyme, mustard and pepper and stir.
  6. Taste the sauce and adjust the seasoning with salt and pepper as needed.
a pretty standard sauce preperation