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Red Wine Butter Sauce by Paula Conway

A dry red wine is the best for this recipe because it tastes best with the beef stock.

INGREDIENTS | YIELDS 18 servings

  • 1 tablespoon flour
  • 1 tablespoon butter
  • ½ cup red wine
  • ½ cup low-sodium beef stock

  1. Sauté butter and flour until smooth in a deep skillet over medium heat.

  2. Blend in wine. Blend in beef stock. Thicken sauce, then remove from heat and serve.

Per Serving

  • Calories: 13
  • Fat: 1 gram
  • Protein: 0 grams
  • Carbohydrates: 1 gram
  • Cholesterol: 2 milligrams
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