Merlot Dipping Sauce Recipes

Steps:

• Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use.
• Mix butter and flour in small bowl.
• Heat vegetable oil in large skillet over medium high heat.
• Season steaks with salt and pepper.
• Cook steaks until medium brown throughout, 5-6 minutes per side.
• Remove from pan to serving platter.
• Add green onion, garlic and thyme to skillet and stir to blend.
• Add 1 1/2 cups of the reduced wine mixture to skillet.
• Cook over high heat scrapping up brown bits.
• Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon.
• Serve steaks with sauce, about 1/4 cup sauce per steak.
• Refrigerate leftovers.

Steps:

• 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 side of pan (caramel will steam and harden). Cook caramel over moderate heat, stirring, until dissolved, about 3 minutes, and remove pan from heat.
• 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 minutes. 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.

Steps:

• Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat.
• Reduce heat to low and simmer another 20 to 25 minutes.
• Remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.

Steps:

• Blend well and let sit 2 hours to overnight in the fridge.

Steps:

• Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat. Reduce heat to low and simmer another 20 to 25 minutes; remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.n

Steps:

• Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat. Reduce heat to low and simmer another 20 to 25 minutes; remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.n

Steps:

• Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
• NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
• Mix butter and flour in small bowl.
• Heat 1 T olive oil in heavy large skillet over medium-high heat.
• Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
• Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
• Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
• Bring mixture to a boil and scrape up brown bits.
• Whisk in butter mixture until the sauce is smooth.
• Boil sauce until thick enough to coat spoon, about 2 minutes.
• Drizzle sauce over steaks, and serve remainder in a gravy boat.