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Sauce Merlot

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. 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.
  2. 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.
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Classic French Stocks and Sauces