{"id":2809,"date":"2003-05-09T22:57:30","date_gmt":"2003-05-09T22:57:30","guid":{"rendered":"https:\/\/ezoons.com\/?p=2809"},"modified":"2003-05-09T22:57:30","modified_gmt":"2003-05-09T22:57:30","slug":"merlot_sauce","status":"publish","type":"post","link":"https:\/\/ezoons.com\/?p=2809","title":{"rendered":"Merlot Sauce"},"content":{"rendered":"

Here’s the sauce Mom made with dinner tonight.<\/p>\n

\n

Merlot Sauce<\/strong><\/p>\n

Can be prepared in 45 min or less<<\/p>\n

1\/4 cup water
\n1\/4 cup sugar
\n3 tablespoons red-wine vinegar
\n1 cup finely chopped onion (about 1 medium)
\n3 tablespoons unsalted butter
\n2 cups Merlot or other dry red wine
\n2 cups rich veal stock[1] or demiglace[1]<\/p>\n

[1]Available at specialty food shops and some supermarkets.<\/p>\n

In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel. remove pan from heat and carefully add vinegar down the side of pan (caramel will steam and harden). Cook caramel over moderate heat, until dissolved, about 3 minutes, and remove pan from heat.<\/p>\n

In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 min. Remove pan from heat and stir in caramel. Pour sauce through a sieve into a bowl. Sauce may be made 2 days ahead, cooled completely, and chilled, covered. Reheat sauce before serving.<\/p>\n

Gourmet – December 1996<\/p>\n<\/blockquote>\n

This sauce was sooo yummy. Just putting a bit over the steak and Fennel Mashed Potatoes was really good.<\/p>\n","protected":false},"excerpt":{"rendered":"

Here’s the sauce Mom made with dinner tonight. Merlot Sauce Can be prepared in 45 min or less<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2809","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ezoons.com\/index.php?rest_route=\/wp\/v2\/posts\/2809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ezoons.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ezoons.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ezoons.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ezoons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2809"}],"version-history":[{"count":0,"href":"https:\/\/ezoons.com\/index.php?rest_route=\/wp\/v2\/posts\/2809\/revisions"}],"wp:attachment":[{"href":"https:\/\/ezoons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ezoons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ezoons.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}