Mushroom Sauce

This meal was nothing special, but I was pretty happy with the mushroom sauce I made to top my baked potato. I did it with a roast chicken but you could as easily do it from a beef or pork roast, or lamb or goat or camel or even the incredibly rambunction kitten that dumped an entire cup of coffee onto your laptop and killed it dead...

Pan drippings from a roast
8 oz mushrooms, coarsely chopped
3 cloves garlic, minced, or 1 t garlic powder
1/2 c red wine
pinch kosher salt
fresh ground black pepper
1 T butter
1 T flour
chunky rooster sauce (optional)

Pour the pan drippings into a small saucepan over low heat. Add the mushrooms and garlic and saute gently until the mushrooms have darkened. Add the wine, pinch of salt and pepper, and simmer until reduced by a third or so.

Pour out into a mixing bowl. Melt the butter in the pan, then add the flour and mix to make a roux. Cook the roux to blond, then add back the mushroom mixture. It will get quite thick; stir in cold water gradually until you get the desired consistency for a sauce or gravy. Adjust the seasoning and add some chunky rooster or other favorite hot sauce if desired to give it just a little bite. Serve over just about anything that isn't ice cream.