Wine Merchants Sauce
"The best way to use this sauce is to chill the finished sauce and when it has solidified, spread it like butter over your meat. Or, rollit into balls, as you would roll butter balls, and place a ball on each piece of cooked hot meat. It melts and flows over the meat to flavor and season it."
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 1 lb butter, at room temperature
- 2 cups deep red wine (Burgundy, Zinfandel, Merlot, Petit Sirah or Pinot Noir)
- 1⁄2 cup shallots, minced or 1/2 cup green onion
- 1⁄2 cup cooked mushroom
- 1⁄2 cup parsley, finely chopped
- 1⁄2 teaspoon ground black pepper
- 1 tablespoon lemon juice, optional
directions
- Place the wine, shallots, parsley and black pepper into a sauce pan.
- Bring mixture to a fast boil and continue cooking until the liquid is reduced by half Remove the sauce from the heat and allow it to cool.
- When lukeware, thoroughly blend in the softened butter.
- You can use the sauce as is or chill it before using.
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Reviews
-
This is a great sauce! I used marlot and had wonderful result reserving it with sole fillet. I imageine it'd go well with other seafood or pork chop as well. Very tasty! -
Sorry, but this just didn't do it for us. When I actually went to make the recipe, I wondered how to deal with the mushrooms (how to chop, and when to add) then when to add the lemon juice (which I decided it needed). I also think it needed a grinding of salt, as this was to be the main flavouring of our beautiful steaks. It was also difficult to incorporate all the wine into the softened butter-I don't know how I could overcome that problem. I found the purple mushrooms a little off-putting, and although it taste "OK" I wouldn't make it again.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
