Sour Cream Sauce Au Claret
|Red currant jelly||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Claret||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||3 Cup (48 tbs)|
Melt jelly in the top of a large double boiler over simmering water.
Meanwhile, heat butter in a skillet.
Blend in the flour.
Remove from heat and add the reserved liquid (from meat and vegetables) gradually, blending well.
Cook until bubbly, stirring constantly.
Mix contents of skillet into the melted jelly.
Stir in the wine.
Add the sour cream gradually, blending well after each addition.
Heat thoroughly over simmering water, stirring occasionally.