Merlot Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup water1/4 cup sugar3 tbsp red wine vinegar2 whole shallots, finely chopped3 tbsp Smart Balance light butter2 cups Merlot1.5 oz package of veal/beef demiglace (found at specialty food shops like Whole Foods)
In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel. Remove pan from heat and carefully add vinegar down side of pan (caramel will steam and harden.) Cook caramel over moderate heat, until dissolved, about 3 minutes, and remove pan from heat.
In a heavy saucepan, cook shallots in butter over moderate heat, stirring until golden, about 5 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. In a separate cup, mix 1/2 cup of water with demiglace pack. Stir in demiglace mix and boil until mixture is reduces, about 10 minutes. Remove pan from heat and stir in caramel.
I serve this sauce over filet mignons. For a real special occasion, we'll add lump crabmeat.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KIMFULLY.
In a heavy saucepan, cook shallots in butter over moderate heat, stirring until golden, about 5 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. In a separate cup, mix 1/2 cup of water with demiglace pack. Stir in demiglace mix and boil until mixture is reduces, about 10 minutes. Remove pan from heat and stir in caramel.
I serve this sauce over filet mignons. For a real special occasion, we'll add lump crabmeat.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KIMFULLY.
Nutritional Info Amount Per Serving
- Calories: 147.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 68.8 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.4 g
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