Lunchbreak: Truffle merlot sauce from Perry’s Steakhouse and Grille

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Perry’s Steakhouse & Grille
5 Oakbrook Center
Oakbrook
(630) 571-1808
www.perryssteakhouse.com/

Truffle Merlot Sauce
Yield: 2 cups

Ingredients:
3 cups red wine
1/4 each chopped onion
1/2 each chopped shallots
3/4 each chopped garlic
1/4 each fresh rosemary sprig
3/4 oz olive oil
3/4 cup balsamic vinegar
3/4 cup honey
4 cups Knorr brand demi-glace (follow directions on package)
1/2 Tablespoon truffle Oil or to taste

Directions:
Sweat onions, shallots and garlic in olive oil until translucent. Add balsamic vinegar and honey then reduce to 1/3. Add red wine and rosemary and reduce to 1/3. Add demi and reduce by half or until the sauce is thick enough to coat a spoon. Turn off the flame; strain and transfer to designed container, then add Truffle oil. Cool down in the refrigerator. Heat over an open flame in a sauce pan as needed.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s