Red Wine Roux
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
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
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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.
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.
Member Ratings For This Recipe
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SHANDRATERAISE
