Merlot Beef Gravy
- 2 tablespoons clarified butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon chopped fresh parsley, or to taste
- salt to taste
- 3 tablespoons merlot (such as Naked Grape(R) Unoaked Merlot), or to taste
- freshly ground black pepper to taste
- 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.
butter, allpurpose, beef stock, fresh parsley, salt, merlot, freshly ground black pepper
Taken from www.allrecipes.com/recipe/261126/merlot-beef-gravy/ (may not work)