Everyone loves a robust, aromatic sauce on roast veal, beef, venison, or lamb. Our Merlot sauce adds a sophisticated flourish to just about any meat and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!
1 tablespoon unsalted butter or Graisse de Canard Gold®
1 shallot, minced
1 cup Merlot wine
1 sprig fresh thyme
1 1/2 ounces Glace de Veau Gold® (or Glace de Viande Gold®, or Glace de Agneau Gold®) dissolved in 3/4 cup hot water
3 tablespoons heavy cream
Salt and ground black pepper
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. Remove the thyme sprig. Season the sauce to taste with salt and pepper.