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Photo of Merlot Beef Gravy by Ben Nesbitt

Merlot Beef Gravy

Rated as 4 out of 5 Stars
 made it  |  1 reviews   |   photos

Recipe by:

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

40 m servings 36 cals
Original recipe yields 12 servings (1 1/2 cups)

Directions

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  1. 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.
  2. 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.
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Footnotes

  • 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


Per Serving: 36 calories; 2.3 g fat; 2.2 g carbohydrates; 0.9 g protein; 5 mg cholesterol; 28 mg sodium. Full nutrition

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Reviews

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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...

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