Merlot Sauce for Veal or Beef
makes approx. 10 servings
Ingredients:
- 1 tablespoon butter
- 1 shallot, minced
- 1 cup Merlot
- 1 teaspoon dried thyme
- 8 oz. beef, brown or veal stock (we recommend 1-1/2 oz Glace de Viande Gold reconstituted in 8 ounces hot water)
- 3 tablespoons half & half
Procedure:
Sauté the shallot in the butter on medium high heat for 5 minutes. Add the Merlot, thyme, and reduce by 3/4.
Add the Glace de Viande Gold and water. Whisk until thoroughly dissolved. Whisk in the cream or Half & Half.
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