Merlot Sauce
- Dinner
- Serves About 2 cups
Ingredients
- 1/4 cup water
- 1/4 cup sugar
- 3 TB red wine vinegar or balsamic vinegar
- 1 cup finely chopped onion (about 1 medium)
- 3 TB unsalted butter
- 2 cups Merlot or other dry red wine
- 2 cups rich veal stock or demi-glace
Instructions
- In a small heavy saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves. Boil the syrup, without stirring, until it turns a golden caramel. Remove from the heat and carefully add the vinegar down the side of the pan (it will steam and harden). Cook over moderate heat, stirring, until the caramel dissolves again, about 3 minutes, then remove from the heat.
- In a heavy saucepan, cook the onion in the butter over moderate heat, stirring, until golden, about 5 minutes. Stir in the wine and boil until reduced to about 1 cup, about 15 minutes. Stir in the stock or demi-glace and boil until reduced to about 2 cups, about 10 minutes.
- Remove from the heat and stir in the caramel. Pour through a sieve into a bowl. Reheat before serving.
Note
Can be made up to two days ahead, cooled completely, and chilled, covered.