|
Home > Recipes >
With Classic Reduced Veal Stock
>
Sauce Merlot for Beef, Venison or Veal
Serves 10
|
|
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
for veal chops. That’s amore!
|
|
Ingredients:
|
- 1 T. (20 g) unsalted butter
- 1 shallot, minced
- 1 c.
(250 ml) Merlot
|
- 1½ oz. (45 g) Glace de Veau
Gold® + ¾ c. (190 ml) hot water
- 3 T. (45 ml) heavy cream
-
Salt and freshly ground black pepper
|
|
|
Melt butter in a medium skillet over medium-high heat. Add shallot and sauté
for 5 minutes. Add Merlot and thyme and reduce by three-quarters over high
heat. Whisk in the diluted Glace de Veau Gold,
then whisk in the cream. Season to taste with salt and pepper. Serve or keep
warm over low heat until needed.
|
|
|
Previous
Page
