This is a sauce I made up after having the Sauce Paradise at Antoine's in New Orleans. This red wine 
and garlic infused creation is one I usually make at Thanksgiving or anytime there is Turkey Dinner to be had. There are never any leftovers, people scrape the bowl for all they can get. I always made the regular turkey gravy to go with the mashed potatoes and dressing, and I made the Sauce Paradise as the crowning touch for the slices of turkey.
and garlic infused creation is one I usually make at Thanksgiving or anytime there is Turkey Dinner to be had. There are never any leftovers, people scrape the bowl for all they can get. I always made the regular turkey gravy to go with the mashed potatoes and dressing, and I made the Sauce Paradise as the crowning touch for the slices of turkey.If you've never made a roux before, check out my tips on making a roux in the Cooking Tips section.
Recipe By : Sitara
Serving Size : 12 Preparation Time :1:00
Categories : Poultry Sauces
Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
drippings from the roasted turkey
1 whole garlic bulb -- minced
1 bunch green onion -- minced
3 cups red wine
3 cups turkey or chicken stock
1/2 cup brown sugar
1 cup dark "copper penny" roux
1/2 teaspoon black pepper
1. Make a roux with flour and butter to the color of a copper penny and set aside to use later. (see how to make a roux in the Cooking Tips section)
2. Saute the garlic and green onion in the turkey drippings over medium heat until the garlic is softened and beginning to color.
3. Add stock and red wine and bring to a rolling boil. Turn heat down just enough to keep the mixture at a constant low boil and cook for 10 minutes.
4. Add brown sugar a couple of spoons full at a time until you reach the desired amount of "sweet" in the sauce. This sauce is not a sweet sauce, the brown sugar brings up the flavor with a rich sweetness in the under-taste. Check for salt and pepper in the flavor.
5. Bring sauce back up to a rolling boil and add in the roux, whisking till well incorporated. Turn the heat back down to low and simmer till sauce has thickened. If the sauce gets too thick, add a bit of stock.
If you want a silky smooth sauce, put the sauce through a strainer. I prefer to leave all the goodies in there for a chunkier texture.