Leon Lobels Sauce For Standing Rib Roast Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive Oil,
1/2 cup: Red Wine, Dry Burgundy Recommended
2 tbsp: Garlic, Finely Chopped
1 tbsp: Unsalted Butter,
8 ounce: Button Mushrooms, Sliced 1/8" Thick
2 tbsp: 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@ibm.net on Sep 13, 1998, converted by
MM_Buster v2.0l.
Source from luhu.jp
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@ibm.net on Sep 13, 1998, converted by
MM_Buster v2.0l.
Source from luhu.jp