Serves about 4 cups
Originally aired October 31, 2012
- 1 large shallot, finely chopped
- 4 tablespoons butter
- 3 tablespoons flour
- 2 10.75-ounce cans beef consomm or 2 1/2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 rounded tablespoons Dijon mustard
Melt butter in a skillet over medium to medium-high heat. Add the shallot, stir about two minutes, and then sprinkle in the flour. Stir 1 to 2 minutes, then whisk in the beef consomm or stock. Bring to a bubble and cook until thickened, 3-4 minutes. Add the Worcestershire sauce and Dijon; season liberally with pepper. Keep warm over low heat.
Pour over Rachaels Bistro-Style Pommes Frites.