Part 97 (2/2)

Add the wine and soy sauce, and raise the heat to high. Once the mixture is boiling, lower the heat to medium and simmer, to reduce for about 4 minutes. Add the vegetable broth mixture, mustard, lemon juice, and capers. Stir often, using a whisk. Once the sauce is bubbling, lower the heat to low and simmer for about 3 minutes. The sauce should be on the thick side.

Let cool a bit before serving; this sauce tastes great just above room temperature.

RED WINE ROUX.

MAKES 2 CUPS SAUCE.

TIME: 15 MINUTES.

This luscious, French-inspired sauce packs a rich bouquet of flavors. Serve on anything seitan, tempeh, roasted cauliflower, or mashed potatoes. Our favorite way by far is to served on Chickpea Cutlet (page 133) and a side of French-Bakes (page 33) for a real un-meat and potatoes meal with just a touch of cla.s.s.

This sauce will thicken considerably as it cools and may form a skin on top. Don't worry, just give it a good whisk and reheat over a low flame.

For best results, try to mince the vegetables as small as possible. Also, very dry wines taste best in this sauce.

1 cups boiling water

1 vegetable bouillon cube

2 tablespoons nonhydrogenated vegan margarine

3 tablespoons all-purpose flour

3 large shallots, minced finely

cup finely minced celery

1 clove garlic, minced

cup dry red wine

1 bay leaf

1 teaspoon dried marjoram

teaspoon dried thyme

teaspoon dried rosemary, crumbed between your fingers

2 tablespoons minced fresh chives

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