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

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Perry’s Steakhouse & Grille
5 Oakbrook Center
(630) 571-1808

Truffle Merlot Sauce
Yield: 2 cups

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

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.

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