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

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Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
10 mins
total:
40 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.

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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.

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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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/06/2019
left out the merlot Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/04/2017
11.4.17 Admittedly it s tough to get really good beef gravy without the drippings from the meat. Understanding that the merlot flavor did come through after simmering out the alcohol and it thickened nicely. Would recommend you use a high-quality beef stock (I use only Kitchen Basics for stock). I did saute some mushrooms and added them to the gravy and it worked pretty well over simple grilled beef patties. Not sure if I ll make again but this is super easy to make with few ingredients so that s a definite plus. Thanks for sharing Ben. Read More
Rating: 5 stars
09/06/2019
left out the merlot Read More
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