- 50 g butter
- 50 g flour
- 100 ml Cabernet Sauvignon wine
- 200 ml beef stock
- 30 ml water
- 1 tsp Dijon mustard
Create a roux by mixing the butter and flour together in a pan and cooking off until the flour is well mixed and the mixture is no longer grainy. Add the wine and stir through. Add the water and stock and stir. You can use stock cubes or beef jelly cubes. Add the Dijon mustard to balance out the flavours and stir through.
Don't worry if the sauce becomes a little lumpy. Sieve it before serving to ensure that the sauce is lump free. Serve with lamb or beef.