Title: Red Wine Sauce
Categories: Sauce Dressing
Yield: 1 Servings

1/2	c	Dry red wine; ( i've used almaden
		Cabernet sauvignon )
1/2	c	Dry madeira or port wine
1		Shallot; chopped
3	tb	Demiglace
2	tb	Butter
2	tb	Flour
3	tb	Balsamic vinegar
		Salt and pepper; to taste

1. Reduce wines and sallots to half over medium heat. 2. Make a roux in the same pan where meat or chicken has been cooked. 3. Stir in strained wine reduction. 4. Stir in demiglace and seasonings. Cook 5 minutes over medium heat. 5. Stir in balsamic vinegar. Bring to a boil and pour over beef or chicken.

NOTES : Excellent on any meat. Some blue berries or cranberries added to this sauce make it even more elegant. You may also add mushrooms cooked in butter Posted to MM-Recipes Digest V4 #6

Recipe by: Miriam P. Posvolsky

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