Sometimes I amaze myself! And this sauce is one of those times! (Doesn’t happen as often as I’d like, but when it does, I feel like walking out on our deck and proclaiming to the world, at the top of my lungs, that – I – basically – rock!) Because, if ever there was a sauce that I would like to bottle and sell for $2 an ounce, this – is – it! And it had been oh, so simple to prepare.

Monday was Mr. C’s birthday. And usually, we celebrate our birthdays with lovely dinners at our favorite restaurants. But since our favorite restaurants aren’t open yet, and even if they were, we are still a bit leery of showing our faces in public places, my only option was to make him his favorite food at home.

Now something you should know. Mr. C. loves good food. And he is the least picky eater I know. (As long as the food is truly delicious and there isn’t too much cruciferous action going on!) And I’m no dummy. After all these years, I darn well aught to know his favorites. So, when I mentioned rack of lamb (and we happened to have one in the freezer), his eyes lit up and a big old smile spread from ear to ear. So, rack of lamb it had to be! And our favorite way to eat “lambie pie lollypops”, is using my recipe (on this site BTW) for Rack of Lamb with Kalamata-Rosemary Crust. But dang, the sauce in that recipe calls for 1 cup of demi-glace. And just between you and me, I haven’t made homemade demi-glace since I turned 70. I simply don’t have the energy any longer.  (But please don’t let that stop you. Because Demi-Glace is one of Gods gifts to us mere mortals. And of course, I have a wonderful recipe on this site!)

So, being the inventive gal that I am, I glommed together a quick and dirty version of the original sauce recipe. And it worked. Boy did it work! And it would be so perfect for other dishes too. A beautiful sauce to drizzle on a perfectly cooked steak or roast. Or on ground beef or lamb patties. Or on a slab of your favorite meatloaf. I mean really. The numerous uses absolutely boggles the mind! So, I hope you give this easy to prepare sauce a try. And the rack of lamb recipe too. It’s incredible.

As always, stay happy, stay healthy, and stay the course! (Whatever in the heck that means!!)

Peace and love to all.  

4 T. unsalted butter, divided

1 lg. shallot, finely chopped

2 garlic cloves, finely minced

1 c. dry red wine  

1½ c. water

2 tsp. beef base (I use Better Than Bouillon Roasted Beef Base)

1 bay leaf

¾ tsp. finely chopped fresh rosemary, or more to taste

freshly ground black pepper

¼ tsp. granulated sugar

1 T. all-purpose flour

Melt 3 tablespoons of the butter in a medium sized saucepan. Add the shallots and slowly cook until soft and translucent. Add the garlic and cook for 1 minute. Add the wine, water, beef base, bay leaf, rosemary, black pepper, and sugar. Bring to a boil. Cook over medium heat, uncovered, for about 25 minutes, or until the liquid is reduced by about half.

While the liquid is reducing, mash the remaining tablespoon of butter with the flour to make a smooth paste. (Helps immensely if the butter is at room temperature.)

Once the wine mixture is reduced, whisk the flour paste, a teaspoonful at a time, into the simmering liquid. Cook for a few minutes or until the sauce is nicely thickened. Taste and adjust seasoning.

(And no, there is no salt in the list of ingredients. Beef base usually contains more salt than I would prefer. So, I’ve found, that it’s much easier to add salt if needed, than getting rid of the extra salt! Just saying!)