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Ingredients

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® Unoaked Merlot), or to taste freshly ground black pepper to taste

Nutrition Info

36.4 calories carbohydrate: 2.2 g cholesterol: 5.5 mg fat: 2.3 g fiber: 0.2 g protein: 0.9 g saturatedFat: 1.4 g servingSize: - sodium: 28 mg sugar: 0.5 g transFat: : - unsaturatedFat: : -

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.

1 1/2 cups

An accidental creation I fell in love with while making a beef roast.