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Ingredients40 m servings 36 cals
Original recipe yields 12 servings (1 1/2 cups)
- 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.
- 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.
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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