Recipe: Leon Lobel's Sauce for Standing Rib Roast
Categories: Barbecue -, Sauces
Yield: 14 Servings
3 tb Olive Oil
1/2 c Red Wine; Dry Burgundy
-- Recommended 2 tb Garlic; Finely Chopped 1 tb Unsalted Butter 8 oz Button Mushrooms; Sliced -- 1/8" Thick 2 tb Demi Glace; Optional Coarse Salt; To Taste Fresh Ground Black Pepper; -- To Taste
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 firstname.lastname@example.org on Sep 13, 1998, converted by MM_Buster v2.0l.
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