Merlot Cream Sauce

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Merlot cream sauce is great over meat of all types. Find out about Merlot cream sauce and how to make it with help from a celebrity chef and cookbook author in this free video clip.

Part of the Video Series: Stir Up the Tasty!
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Video Transcript

Hi, I'm Chef Jamie Gwen, and this is how to make a merlot cream sauce. This super simple sauce is sublime served over a filet mignon, a rib eye, or even a New York steak, and especially delicious with lamb chops. I love the acid in the merlot, and how it compliments the cream. It's really full of flavor. Pour one and a half cups of merlot, or any dry red wine of your liking into a small sauce pot, bring to a simmer and reduce by half. To the reduced wine, add two teaspoons of tomato paste, two teaspoons of Dijon mustard, one teaspoon of freshly chopped parsley, salt and pepper. Whisk the mixture together to combine, then add three quarters of a cup of heavy cream. Bring the sauce to a simmer and reduce until thick, about five minutes. Serve spooned over your protein of choice and enjoy!

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