Name: Leon Lobel's Sauce for Standing Rib Roast
Ingredients: 3 tb Olive Oil; 1/2 c Red Wine; Dry Burgundy Recommended; 2 tb Garlic; Finely Chopped; 1 tb Unsalted Butter; 8 oz Button Mushrooms; Sliced 1/8" Thick; 2 tb Demi Glace; Optional; Coarse Salt; To Taste; Fresh Ground Black Pepper; To Taste

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CATEGORY	CUISINE	TAG	YIELD
		Barbecue -, Sauces	14	Servings

INGREDIENTS

3	tb	Olive Oil
1/2	c	Red Wine; Dry Burgundy Recommended
2	tb	Garlic; Finely Chopped
1	tb	Unsalted Butter
8	oz	Button Mushrooms; Sliced 1/8" Thick
2	tb	Demi Glace; Optional
		Coarse Salt; To Taste
		Fresh Ground Black Pepper; To Taste

INSTRUCTIONS

Heat the olive oil in a medium skillet set over medium-high heat until
bubbling and hot, about 1 minute. Remove skillet from heat; add the wine,
garlic, butter, mushrooms, parsley, and optional demi-glace. Season with
salt and pepper. Return to heat, and cook, stirring often, until mushrooms
are tender and the sauce is thick and reduced enough to coat the back of a
wooden spoon, 5 to 7 minutes. Store in an airtight container, refrigerated,
up to 1 week.
Recipe by: Lobels Butcher Shop, NY, NY.
Posted to bbq-digest by muddy@ibm.net on Sep 13, 1998, converted by
MM_Buster v2.0l.

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