Red Wine Roux


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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 44.3
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.2 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.6 g

View full nutritional breakdown of Red Wine Roux calories by ingredient
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Introduction

Amazing fancy French-inspired sauce from Veganomicon. Serve it with chickpea cutlets! Amazing fancy French-inspired sauce from Veganomicon. Serve it with chickpea cutlets!
Number of Servings: 10

Ingredients

    1 1/4 c. boiling water
    1 vegetable bouillon cube
    2 tbsp Earth Balance vegan margarine
    3 tbsp all-purpose flour
    3 large shallots, minced finely
    1/4 cup finely minced celery
    1 minced clove garlic
    3/4 cup dry red wine
    1 bay leaf
    1 tsp dried marjoram
    1/2 tsp dried thyme
    1/2 tsp dried rosemary
    2 tbsp minced fresh chives

Directions

1) In a small saucepan, dissolve the bouillon in boiling water. Keep the broth warm on the lowest heat possible.

2) In a new heavy-bottomed saucepan, melt margarine, then stir in the flour with a wooden spoon. Cook over medium-low heat stirring constantly until the mixture is deep golden brown and toasty, 6-8 minutes.

3) Stir in the shallots and garlic, coating with the sauce, and cook, stirring constantly, for 5 minutes. It will be a thick paste. Stir in celery and cook for another 3-4 minutes.

4) Pour the hot veggie bouillon into the roux and stir with a wire whisk (or a fast-moving fork!).

5) Add bay leaf, marjorma, thyme, and rosemary. Stir constantly. Bring to a boil, then lower the heat and simmer 2 minutes.

6) Gradually pour in the wine, stirring with the whisk, bring to boil again. Lower the heat again and simmer 4-6 minutes, until slightly reduced and thickened.

7) Remove from the heat, stir in the chives, and use!

If you refrigerate this, add some broth b/c it will become very thick.

Number of Servings: 10

Recipe submitted by SparkPeople user ERIKA00177.

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Member Ratings For This Recipe


  • Incredible!
    Thanks for adding this! It is my favorite sauce! - 2/26/11

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