Merlot sauce
This classic French sauce is based on the red wine "Merlot" from which it takes its name. It goes well with meat dishes, fish, poultry, etc.
Sauce is perfect for meat dishes, fish, poultry, etc.
Composition:
- mushrooms - 100 gr.
- garlic - 2 cloves
- Merlot red dry wine - 400 ml
- Worcester sauce - 1 tsp.
- white balsamic vinegar - 1 tsp.
- honey - 1 tbsp.
- butter - 1 tbsp.
Preparation of Merlot sauce:
Peel the mushrooms and cut into plates. Peel the garlic, remove the core and slice into slices.
In a thick-bottomed saucepan, heat butter and fry the sliced mushrooms and garlic over medium heat.
Heat the butter and fry over medium heat.
After 5 minutes, pour in the wine, increase the heat and cook the sauce until the wine has evaporated and the volume has reduced by a third - this should take about 20-30 minutes.
Allow the mushrooms to cook until the wine has evaporated and the volume has reduced by a third - about 20-30 minutes.
Then add the balsamic vinegar and Worcester sauce and honey and cook for about 2 more minutes, stirring constantly, until the sauce thickens slightly.
Strain the sauce, cool slightly and serve.
Enjoy!"
