Red Wine Sauce with Mustard (Vegetarian)

Vegetarian red wine sauce. You can use your own homemade veggie broth or canned broth. Be aware of the salt content of packaged broth, however, if you need to keep your salt consumption low. For more of a cream sauce, you can use soy or almond milk instead of veggie broth. You can substitute 1 large onion for the shallots, if desired. You can use butter in place of coconut oil, if desired. You can substitute cornstarch in place of flour, if desired.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 2 tablespoons coconut oil

  • 2 shallots, chopped

  • 2 tablespoons all-purpose flour

  • ½ cup dry red wine

  • ½ cup vegetable stock

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon minced fresh thyme leaves

  • salt and ground black pepper to taste

Directions

  1. 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.

  2. 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.

Nutrition Facts (per serving)

245 Calories
14g Fat
18g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 245
% Daily Value *
Total Fat 14g 18%
Saturated Fat 13g 63%
Sodium 219mg 10%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 2g
Vitamin C 5mg 24%
Calcium 30mg 2%
Iron 1mg 8%
Potassium 266mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.