Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An accidental creation I fell in love with while making a beef roast.

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Recipe Summary

cook:
25 mins
additional:
10 mins
total:
40 mins
prep:
5 mins
Servings:
12
Yield:
1 1/2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • 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.n

Cook's 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.

Nutrition Facts

36 calories; protein 0.9g; carbohydrates 2.2g; fat 2.3g; cholesterol 5.5mg; sodium 28mg. Full Nutrition
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