Wine Merchants Sauce
- Ready In:
- 1hr 30mins
- Place the wine, shallots, parsley and black pepper into a sauce pan.
- 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.
- When lukeware, thoroughly blend in the softened butter.
- You can use the sauce as is or chill it before using.
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Sorry, but this just didn't do it for us. When I actually went to make the recipe, I wondered how to deal with the mushrooms (how to chop, and when to add) then when to add the lemon juice (which I decided it needed). I also think it needed a grinding of salt, as this was to be the main flavouring of our beautiful steaks. It was also difficult to incorporate all the wine into the softened butter-I don't know how I could overcome that problem. I found the purple mushrooms a little off-putting, and although it taste "OK" I wouldn't make it again.
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