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| Merlot Beef Gravy |
"An accidental creation I fell in love with while making a beef roast."
Ingredients :
- 2 tablespoons clarified butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon chopped fresh parsley, or to taste
- salt to taste
- 3 tablespoons merlot (such as Naked Grape® Unoaked Merlot), or to taste
- freshly ground black pepper to taste
Instructions :
| Prep : 5M | Cook : 12M | Ready in : 40M |
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- Melt butter in a saucepan over low heat. Whisk in flour to form a thick, foamy mixture. Continue cooking, whisking constantly, until flour has turned golden blonde in color, 5 to 6 minutes. Remove from heat; let roux cool until warm, at least 10 minutes.
- Return the saucepan to medium heat. Whisk beef stock into the roux. Bring to a simmer. Stir in parsley; add salt to taste. Stir in merlot 1 tablespoon at a time. Grind in black pepper to taste. Simmer until thickened, 15 to 20 minutes.
Notes :
- Regular butter can be substituted for the clarified butter.
- If you desire a creamier gravy, add sour cream to taste before the final simmer.
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