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Home > Recipes > With Classic Reduced Veal and Beef Stock
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Merlot Wine Sauce -
Sauce Merlot for Beef, Veal or Venison
Serves 4
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Ingredients:
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- 1 T. (15 mL) Butter
- 1 Shallot, minced
- 1 c. (250 mL) Merlot
- 1 t. (5 mL) Dried Thyme
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- 1½ oz. (45 g) Glace de Viande
Gold®
- ¾ c. (190 mL) water
- 3 T. (45 mL) Heavy Whipping Cream (Double or Single)
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Sauté the shallot in the butter on medium high heat for 5 minutes. Add the Merlot and thyme and reduce by ¾. Add the
Glace de Viande Gold®
and water. Whisk until thoroughly dissolved. Whisk in the cream.
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