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.