Merlot Sauce

1/4 cup water
1/4 cup sugar
3 tbsp red wine vinegar
2 whole shallots, finely chopped
3 tbsp Smart Balance light butter
2 cups Merlot
1.5 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.