Rich Roast Sauce

Recipe by Faigy Grossman

Whether you use this sauce over meat or over chicken, you won’t need much else to flavor your food. This wine-based sauce will infuse your meal with savory, deep flavor; a little goes a long way!

Yields 2 cups

• ⅔ cup chicken soup
• ½ cup diced red onion
• 1 Tbsp oil
• 1 clove garlic, minced
• 1 Tbsp coffee
• 1 cup semisweet red wine
• 2 Tbsp sugar, or to taste
• salt and pepper, to taste
• 2 tsp potato starch
• ⅓ cup cold water

In a small pot, bring chicken soup to a boil. Reduce heat and simmer until soup is reduced by half. Set aside.

In a nonstick pot, sauté onion in oil over low heat, stirring occasionally, for 20 minutes, until golden and caramelized. Add garlic and sauté for an additional 1–2 minutes.

Pour in reduced chicken soup. Add coffee and wine and bring to a boil. Reduce heat and allow to simmer. Add sugar, salt, and pepper; stir to combine.

Combine potato starch and cold water and pour it slowly into the sauce, stirring constantly. Bring it back to a simmer and stir until sauce thickens slightly. Remove from heat and allow to cool.

Note: This recipe is enough for 1 medium-large roast.