Wine Merchants Sauce

READY IN: 1hr 30mins
Recipe by TishT

The best way to use this sauce is to chill the finished sauce and when it has solidified, spread it like butter over your meat. Or, rollit into balls, as you would roll butter balls, and place a ball on each piece of cooked hot meat. It melts and flows over the meat to flavor and season it.

Top Review by Izzy Knight

This is a great sauce! I used marlot and had wonderful result reserving it with sole fillet. I imageine it'd go well with other seafood or pork chop as well. Very tasty!

Ingredients Nutrition


  1. Place the wine, shallots, parsley and black pepper into a sauce pan.
  2. Bring mixture to a fast boil and continue cooking until the liquid is reduced by half Remove the sauce from the heat and allow it to cool.
  3. When lukeware, thoroughly blend in the softened butter.
  4. You can use the sauce as is or chill it before using.

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