Ingredients for Wine Merchants Sauce
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 shallots, finely chopped
- Mushroom
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon freshly ground black pepper
- Lemon Juice
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How to Make Wine Merchants Sauce
- Finely chop 2 shallots. In a medium saucepan, combine 1 cup dry red wine (such as Cabernet Sauvignon or Merlot), the chopped shallots, 2 tablespoons chopped fresh parsley, and 1/2 teaspoon freshly ground black pepper.
- Bring the mixture to a rolling boil over medium-high heat. Reduce heat to low and simmer gently, uncovered, until the liquid is reduced by half (approximately 20-25 minutes). Remove from heat and let cool slightly.
- Once lukewarm (but not hot!), whisk in 1/2 cup (1 stick) softened unsalted butter, a tablespoon at a time, ensuring each addition is fully incorporated before adding more. Whisk until the sauce is smooth and emulsified.
- For immediate use, serve warm. Alternatively, chill the sauce completely in the refrigerator until it solidifies. To serve chilled, either spread it directly onto your hot meat or roll it into small balls (approximately 1 teaspoon each) and place one on top of each serving.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
8g
Fat
583g
Carbs
5g
