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Can you say impressive? Rack of lamb is a showstopper no matter what, but the rich Cabernet sauce will really raise some eyebrows.
serves/makes:
ready in:
under 30 minutes
5 reviews
6 comments
ingredients
1 1/3 cup cabernet wine
1/4 cup butter
2 1/2 tablespoons flour
1/4 cup fresh parsley
6 cups au jus (The drippings from roasting beef or lamb)
2 tablespoons lamb seasoning
1 tablespoon garlic powder
directions
In a bowl mix 1/3 cup of wine with flour, set aside.
Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
added by
Louisa
recipe tips
Stir the sauce continuously while adding the flour mixture to prevent lumps.
Be patient while reducing the sauce to develop a deep, rich flavor.
The key to a good sauce is the quality of the wine, so choose a good drinking wine. If you wouldn't drink it, don't cook with it.
Taste the sauce as you go and adjust the seasoning as needed.
The consistency of the sauce should coat the back of a spoon when it's ready.
Try adding a splash of cream for a richer sauce if desired.
common recipe questions
Can I use a different type of wine?
Cabernet is recommended for its rich flavor, but you can use another full-bodied red wine like Merlot or Shiraz.
What can I substitute for fresh parsley?
Dried parsley can be used, but reduce the amount to about 1 tablespoon.
Is there a non-alcoholic alternative to the wine?
You can use grape juice or beef broth with a bit of vinegar added for acidity.
How do I make au jus?
Au jus is made from the drippings of roasted meat. After roasting, deglaze the pan with a bit of water or wine, and strain the liquid.
Can I use store-bought au jus mix?
Yes, you can use a prepared au jus mix or beef broth as an alternative.
What is lamb seasoning?
Lamb seasoning typically includes herbs like rosemary and thyme. You can use a pre-mixed lamb seasoning or make your own blend.
How do I brown butter?
Melt the butter over medium heat until it starts to foam, then continue cooking until it turns a golden brown color, being careful not to burn it.
Can I make this sauce in advance?
Yes, it can be made in advance and reheated before serving.
How do I thicken the sauce if it's too thin?
If the sauce is too thin, continue reducing it over low heat or add a bit more flour and wine mixture.
What dishes go well with this sauce?
This sauce pairs excellently with rack of lamb, steaks, and other roasted or grilled meats.
nutrition data
73 calories, 4 grams fat, 5 grams carbohydrates, 2 grams protein per 1/2 cup.
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reviews & comments
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Lauri September 28, 2017
Can this sauce be frozen?
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CDKitchen Staff Reply:
It should freeze fine (most non-cream based sauces do). It might be a little thinner upon reheating.
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TIGEROOEY REVIEW:
July 8, 2016Outback's Cabernet is thicker mine is watery
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CDKitchen Staff Reply:
If it was too watery then you maybe didn't reduce it enough as per the instructions: "Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes"
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CJ September 28, 2013
what is lamb seasoning? How do you make it?
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Guest Foodie August 28, 2013
Where do you get 6 cups of lamb drippings?!?!?!?!
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CDKitchen Staff Reply:
This sauce is meant to go with rack of lamb so it is assumed that you are also cooking the lamb at the same time. You could substitute beef stock.
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Guest Foodie February 12, 2011
*Lamb Seasoning1 tbsp. sweet paprika2 1/2 tsp. kosher salt1/2 tsp. cayenne pepper1/2 tsp. white pepper1/2 tsp. black pepper1/2 tsp. dried thyme1/2 tsp. dried oregano1/4 tsp. dried rosemary -- crushedMix and store in a airtight container in a cool place.
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Guest Foodie REVIEW:
September 2, 2010Excellent Basis for a Cab Sauce. For Lamb seasoning (and garlic) I use a 1-2 sprigs of rosemary, a bit of dried thyme and a pressed toe of garlic - because that is what I like to season my lamb with!
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Guest Foodie December 6, 2008
What are the components of the 'lamb seasoning'?
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OurGalSal REVIEW:
January 23, 2008I have made this several times, & it is way good. Having it tonight!
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jpt REVIEW:
January 5, 2008I used recipe for Christmas dinner and it was exceptional. It tasted very close to actual. Thanks
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Jim REVIEW:
August 12, 2007I prepared this with a boneless lamb roast, I only had 2 cups of drippings so I had to downsize the recipe a little bit. I used burgandy cooking wine and added a teaspoon of cilantro paste and two teaspoons of dijon mustard to the recipe and it was absolutly excellent!!
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Guest Foodie April 9, 2006
i work there and this is a very close promixity to the actual recipie dont forget to add a spoon or two of dijon mustard
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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