Wednesday, July 23, 2008

Simple Light White Wine Gravy

There's not actually that much wine in this, but that's really the predominant flavor. It's really a light tasting (not 'lite' calorie-wise) gravy, not too overpowering. Produced originally by randomly throwing stuff together:

2-3 Tbs butter
3-4 Tbs flour
3-4 cloves garlic, minced
2-3 shallots, minced
1/4 (or so) cup milk
1/2-3/4 c. beef stock
couple dashes white wine

Melt the butter, and add the garlic and shallots. Cook for a couple of minutes until softer. Whisk in flour, cook until roux darkens a bit. Whisk in milk until fully mixed. Slowly whisk in beef stock until reaching desired consistency. Add a couple of dashes of white wine, and a couple turns of the pepper grinder.

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