Merlot is a red wine from the Bordeaux region in France that is also made in the United States areas of Napa Valley and Washington state. Merlot has a mild flavor that goes well with beef or pork, with hints of plum, cherry and blackberry. Merlot can also be used in the cooking process as part of a sauce or stew to add body and flavor to the dish.
Step 1
Add one bottle of merlot, two stalks of chopped celery, two chopped carrots and one bay leaf to a saucepot.
Step 2
Bring the mixture to a boil and then lower the heat to medium-low.
Step 3
Simmer the sauce for about 30 to 40 minutes, until it is reduced by half.
Step 4
Whisk in 2 tbsp. of unsalted butter in four equal parts. Ensure each part is incorporated in the sauce before you add the next. Serve the sauce over steak or pork.
Step 5
Deglaze the pan after searing meat by pouring a half bottle of wine in and scraping any cooked-on bits off the bottom. Bring the wine to a simmer and add ¼ cup of cream and 1 tbsp. of butter to form a sauce.
Step 6
Add half a bottle of merlot to the pot when you are cooking a pot roast, or pork roast to add flavor to the gravy. Also add root vegetables, onions, herbs and beef stock and cook on low heat for two to three hours, depending on the size of the roast.
Things You'll Need
- Saucepot
- 1 bottle merlot wine
- 2 stalks celery
- 2 carrots
- 1 bay leaf
- 2 tbsp. unsalted butter
- Whisk
- Salt and pepper
- ¼ cup cream
- Root vegetables
- Onion
- Beef stock
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