Merlot Sauce Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1 1/2 tsp: Dried rosemary,
1 1/2 cup: Carrots, chopped
1 tbsp: Grated lemon peel,
1 1/2 cup: Celery, chopped
2: Bay leaves,
1 1/2 cup: Onion, (s), chopped
750 milliliter: Bottle Merlot,
3 tbsp: Tomato paste,
-or other dry red wine,
3 tbsp: Black peppercorns,
1 1/2 cup: Beef stock,
1 1/2 tbsp: Rosemary, chopped or
1 1/2 cup: Chicken stock,
Directions:
Heat oil in heavy, large skillet over high heat. Add carrots, celery
and onions; saut until vegetables are brown, about 10 minutes. Add
tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel
and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick,
about 15 minutes. Add both stocks and bring to a boil. Reduce heat
and simmer until liquid is reduced to about 3/4 cup and thickens to
sauce consistency, about 20 minutes. Strain sauce. Season with salt
and pepper. Serve with grilled meats.
Source: Circular Dining Room
: Hotel Hershey
: Hershey, PA
Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95
Source from luhu.jp
and onions; saut until vegetables are brown, about 10 minutes. Add
tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel
and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick,
about 15 minutes. Add both stocks and bring to a boil. Reduce heat
and simmer until liquid is reduced to about 3/4 cup and thickens to
sauce consistency, about 20 minutes. Strain sauce. Season with salt
and pepper. Serve with grilled meats.
Source: Circular Dining Room
: Hotel Hershey
: Hershey, PA
Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95
Source from luhu.jp
Tags
Salsa/sauce