Merlot Dipping Sauce Recipes

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MERLOT SAUCE



Merlot Sauce image

Categories     Sauce     Onion     Quick & Easy     Vinegar     Red Wine     Winter     Simmer     Gourmet

Number Of Ingredients 8

1/4 cup water
1/4 cup sugar
3 tablespoons red-wine vinegar
1 cup finely chopped onion (about 1 medium)
3 tablespoons unsalted butter
2 cups Merlot or other dry red wine
2 cups rich veal stock* or demiglace*
*available at specialty foods shops and some supermarkets

Steps:

  • 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, stirring, until dissolved, about 3 minutes, and remove pan from heat.
  • In a heavy saucepan cook onion 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. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a sieve into a bowl. Sauce may be made 2 days ahead, cooled completely, and chilled, covered. Reheat sauce before serving.

FILET MIGNON WITH MERLOT SAUCE



Filet Mignon with Merlot Sauce image

Categories     Sauté     Kid-Friendly     Beef Tenderloin     Red Wine     Summer     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 11

1 750-ml bottle Merlot
2 14 1/2-ounce cans low-salt chicken broth
1 14 1/2-ounce can beef broth
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1 tablespoon olive oil
6 6-ounce filet mignon steaks (each about 1 inch thick)
Freshly cracked pepper
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme

Steps:

  • Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

MARINATED BEEF TENDERLOIN WITH MERLOT SAUCE



Marinated Beef Tenderloin with Merlot Sauce image

Satisfy beef lovers with the best, topped with a second-to-none sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h15m

Yield 12

Number Of Ingredients 12

1 beef tenderloin roast (3 lb)
1/3 cup red wine vinegar
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
1 cup currant jelly
1 cup Merlot, Zinfandel or nonalcoholic red wine
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
2 tablespoons butter or margarine

Steps:

  • In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
  • Heat oven to 425°F. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
  • Roast uncovered 40 to 45 minutes or until thermometer reads 140°F (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
  • In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into thin slices. Serve with sauce.

Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 125 mg

MERLOT DIPPING SAUCE



Merlot Dipping Sauce image

This is an excellent dipping sauce for wild game, steak, or London broil.

Provided by novarayen

Categories     Sauces

Time 25m

Yield 8

Number Of Ingredients 6

½ cup balsamic vinegar
½ cup Merlot wine
2 teaspoons minced garlic
2 dashes soy sauce
4 teaspoons honey, or more to taste
10 tablespoons butter, cut into small chunks

Steps:

  • Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat. Reduce heat to low and simmer another 20 to 25 minutes; remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.n

Nutrition Facts : Calories 162 calories, Carbohydrate 6 g, Cholesterol 38.2 mg, Fat 14.4 g, Protein 0.3 g, SaturatedFat 9.1 g, Sodium 121 mg, Sugar 5.4 g

MERLOT SAUCE WITH BEEF



Merlot Sauce With Beef image

I found this recipe on the back of a can of Fred Meyer (aka Kroeger) beef broth. I added a can of cut green beans as we like them. But, I have submitted the original recipe. You can add whatever else you like and it still turns out great. I even made it with some leftover pot roast one time. Very versatile. I also used the reduced sodium chicken and beef broths. This can be a healthier meal if you use the low sodium broth and margarine instead of butter.

Provided by OceanLuvinGranny

Categories     Meat

Time 1h20m

Yield 6 SSteaks with sauce, 6 serving(s)

Number Of Ingredients 11

3 1/4 cups merlot
4 cups chicken broth
2 cups beef broth
2 tablespoons unsalted butter, softened
1 tablespoon flour
1 tablespoon vegetable oil
6 (6 ounce) beef tenderloin steaks (1 inch thick)
salt and pepper
1/2 cup green onion, chopped
1 tablespoon garlic clove, chopped
1/2 teaspoon dried thyme

Steps:

  • Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use.
  • Mix butter and flour in small bowl.
  • Heat vegetable oil in large skillet over medium high heat.
  • Season steaks with salt and pepper.
  • Cook steaks until medium brown throughout, 5-6 minutes per side.
  • Remove from pan to serving platter.
  • Add green onion, garlic and thyme to skillet and stir to blend.
  • Add 1 1/2 cups of the reduced wine mixture to skillet.
  • Cook over high heat scrapping up brown bits.
  • Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon.
  • Serve steaks with sauce, about 1/4 cup sauce per steak.
  • Refrigerate leftovers.

Nutrition Facts : Calories 622, Fat 38.2, SaturatedFat 15.6, Cholesterol 155, Sodium 887.8, Carbohydrate 6, Fiber 0.3, Sugar 1.5, Protein 38.1

MERLOT DIPPING SAUCE



Merlot Dipping Sauce image

This is an excellent dipping sauce for wild game, steak, or London broil.

Provided by novarayen

Categories     Sauces

Time 25m

Yield 8

Number Of Ingredients 6

½ cup balsamic vinegar
½ cup Merlot wine
2 teaspoons minced garlic
2 dashes soy sauce
4 teaspoons honey, or more to taste
10 tablespoons butter, cut into small chunks

Steps:

  • Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat. Reduce heat to low and simmer another 20 to 25 minutes; remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.n

Nutrition Facts : Calories 162 calories, Carbohydrate 6 g, Cholesterol 38.2 mg, Fat 14.4 g, Protein 0.3 g, SaturatedFat 9.1 g, Sodium 121 mg, Sugar 5.4 g

MERLOT DIPPING SAUCE



Merlot Dipping Sauce image

Make and share this Merlot Dipping Sauce recipe from Food.com.

Provided by Abby2495

Categories     Sauces

Time 30m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 6

1/2 cup balsamic vinegar
1/2 cup merlot wine
2 teaspoons minced garlic
2 dashes soy sauce
4 teaspoons honey (to taste)
10 tablespoons butter, cut into small chunks

Steps:

  • Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat.
  • Reduce heat to low and simmer another 20 to 25 minutes.
  • Remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.

Nutrition Facts : Calories 151.3, Fat 14.4, SaturatedFat 9.1, Cholesterol 38.2, Sodium 107.5, Carbohydrate 3.5, Sugar 3, Protein 0.2

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Top Asked Questions

How do you make a Merlot demi glace?
Heat up a sauce pan and when hot, add the butter. Sauté the shallot in the butter on medium high heat for 3 - 4 minutes. Add the Merlot and thyme, and reduce by three quarters. Add the demi glace and simmer for a few minutes. Whisk in the heavy cream. Taste and season with salt and pepper, to taste.
How do you cook a steak with Merlot?
While steak is resting, start making sauce by melting the butter in a large sauce pan. Add onions and cook until soft. Pour in beef broth and merlot. Add 2 tsp. salt and 1 tsp. Pepper. Bring the mixture to a boil and then reduce to a simmer. Let cook until reduced by at least half.
What goes well with Merlot sauce?
Some of you may choose goose or turkey or ham but then there are the fans of crown roast or filet Mignon and that's where this sauce pairs well with. Merlot is one of the world’s premier wine grapes. Although planted worldwide, it is the Bordeaux region of France, particularly St.-Emilion and Pomerol where Merlot is brought to unparalleled heights.
How do you make sauce with reduced wine mixture?
Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to a boil and scrape up brown bits. Whisk in butter mixture until the sauce is smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Drizzle sauce over steaks, and serve remainder in a gravy boat.

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