159.Plain wine sauce - vegetarian lifestyle recipe book


To make 1/2 pint / 280 ml of sauce

3/4 pint / 425 ml vegetable stock

1 oz / 25 g wholemeal flour

2 tablespoons red wine

salt to taste

white pepper to taste

  • Boil the stock in a heavy bottomed saucepan.
  • Mix the flour to a thin paste with cold red wine.
  • Use a whisk to ensure the flour paste mixes well with the vegetable stock. The stock should thicken almost immediately.
  • Whisk in any extra ingredients - see variations below.
  • Turn the heat down and simmer for 12 minutes
  • Mushroom sauce: add 2 oz / 60 g of chopped mushrooms.
  • Tomato sauce: add 3 tablespoons of tomato puree and 1 tablespoon of chopped basil leaves at the simmering stage.
  • Garlic and herb sauce: add 4 cloves of crushed garlic and a selection of chopped fresh herbs.
  • Orange sauce: add the zest of one orange and the juice of one lemon.

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