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My review
Merlot Beef Gravy
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Ben Nesbitt
"An accidental creation I fell in love with while making a beef roast."
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Ingredients
40 m servings 36Original recipe yields 12 servings (1 1/2 cups)
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Directions
{{model.addEditText}} Print- 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.
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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
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11/4/2017
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...