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1/2 cup unsalted butter
1/3 cup shallots, minced
1/2 cup flour
3 cups warm beef stock
1 to 1 1/2 cups Cabernet Sauvignon
1 Tbsp. Dijon mustard
1 tsp. black pepper
1/3 cup chopped fresh parsley
1/2 cup seedless red raspberry jam

Melt butter in a medium skillet. Saute' shallots until soft. Add flour to make a roux and stir frequently, over medium heat, until roux is browned, approximately 10 minutes. Slowly add the warm stock. Cook until thickened. Add wine, Dijon mustard, spices, and jam to taste.

Yields 4 1/2 cups

Chateau Sauce
raspberry jam
Cabernet Sauvignon

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Gin BBQ Sauce
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