- 2 tablespoons coconut oil
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup dry red wine
- 1/2 cup vegetable stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh thyme leaves
- salt and ground black pepper to taste
- Melt coconut oil in a skillet over medium-high heat; saute shallots in hot oil until softened, 5 to 7 minutes. Remove from heat, cool slightly, and stir in flour until no lumps remain.
- Return shallot mixture to medium-high heat; slowly whisk in red wine and vegetable stock. Cook, stirring constantly, until liquid thickens, 3 to 5 minutes. Reduce heat to low and stir in balsamic vinegar and mustard. Season with thyme leaves, salt, and black pepper.
08/11/2019
recipepes.com
red wine sauce with mustard (vegetarian), recipe
PT15M
PT1H
5
455 calories
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