Red Wine Roux

Makes 2 cups sauce. Takes 15 minutes.

1 1/4 cup boiling water
1 vegetable bouillon cube
2 tbsp margarine
3 tbsp all-purpose flour
3 large shallots, minced fine
1/4 cup finely minced celery
1 clove garlic, minced
3/4 cup dry red wine
1 bay leaf
1 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp dried rosemary, crumbled between your fingers
2 tbsp minced fresh chives

In a small saucepan, dissolve the bouillon cube in boiling water. Keep the broth warm on the lowest flame possible. Melt the margarine in a separate small, heavy bottomed saucepan and stir in the flour with a wooden spoon. Cook over medium-low heat, stirring constantly until the mixture is a deep golden brown and smells toasty, 6 to 8 minutes. Stir in the minced shallots and garlic, coating with the sauce, and continue to cook, stirring, for another 5 minutes; it will resemble a coarse paste. Stir in the celery and cook for another 3 to 4 minutes, until the celery has softened a little.

Pour in the hot veggie bouillon and stir with a wire whisk to create a thick sauce. Add the bay leaf, marjoram, thyme, and rosemary. While stirring constantly, bring to a boil, then lower the heat and simmer for 2 minutes.

Gradually pour in the wine, continuing to stir with the whisk and bring to a boil again. Lower the heat once more and simmer for 4 to 6 minutes, until slightly reduced and thickened (sauce is not as thick as a gravy but will cling to the back of a metal spoon). Remove from heat, stir in the chopped chives, and either ladle directly over food or serve in a gravy boat.