Merlot sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1½ | cup | Carrots, chopped |
| 1½ | cup | Celery, chopped |
| 1½ | cup | Onion(s), chopped |
| 3 | tablespoons | Tomato paste |
| 3 | tablespoons | Black peppercorns |
| 1½ | tablespoon | Rosemary, chopped or |
| 1½ | teaspoon | Dried rosemary |
| 1 | tablespoon | Grated lemon peel |
| 2 | Bay leaves | |
| 750 | millilitres | Bottle Merlot or other dry red wine |
| 1½ | cup | Beef stock |
| 1½ | 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 ¾ 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