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

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