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Sauce Merlot
Description
Everyone loves a robust, aromatic sauce on roast beef, venison or veal. Our Merlot sauce adds a sophisticated flourish to all red meats and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!Ingredients
Serves
6
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 cup Merlot wine
- 1 sprig fresh thyme
- 1 1/2 ounces Glace de Veau Gold® dissolved in 3/4 cup hot water (Glace de Viande Gold® may also be used.)
- 3 tablespoons heavy cream
- Salt and ground black pepper
Methods/steps
- Melt the butter in a medium saucepan over medium heat. Add the shallot and sauté for 2-3 minutes, until the shallot is translucent. Add the Merlot and thyme, increase the heat to high, bring the mixture to a boil, and cook until the liquid is reduced to 1/4 cup.
- Reduce the heat to low and whisk in the diluted Glace de Veau Gold®, then whisk in the cream. Season the sauce to taste with salt and pepper.
