Merlot Sauce
Cooking Time:
0:30 (approx.)INGREDIENTS
2
cup (500 ml)
beef stock
1
tbsp (20 ml)
butter
1
cup (250 ml)
carrots, peeled and diced
1
cup (250 ml)
celery, diced
2
cup (500 ml)
Merlot
2
tbsp (30 ml)
olive oil
2
sprigs each of fresh rosemary, thyme and parsley salt and freshly ground black pepper
1
cup (250 ml)
sweet onions, diced
DIRECTIONS
- Heat oil and butter in a large saucepan.
- Add celery, carrots and sweet onions.
- Sauté over medium heat stirring occasionally until golden tinged.
- Deglaze saucepan with Merlot.
- Add beef stock and bring to a boil.
- Cover, reduce heat and simmer for 30 minutes for flavours to blend.
- Strain and discard vegetables.
- Return sauce to pan.
- Boil vigorously until reduced by half. Add salt and pepper to taste.
