Merlot Sauce

1. 1

   In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved.

2. 2

   Boil syrup, without stirring, until a golden caramel.

3. 3

   Remove pan from heat and carefully add vinegar down side of pan (caramel will steam and harden).

4. 4

   Cook caramel over moderate heat, stirring, until dissolved, about 3 minutes, and remove pan from heat.

5. 5

   In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes.

6. 6

   Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes.

7. 7

   Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes.

8. 8

   Remove pan from heat and stir in caramel.

9. 9

   Pour sauce through a sieve into a bowl.

10. 10

    Sauce may be made 2 days ahead, cooled completely, and chilled, covered.

11. 11

    Reheat sauce before serving.

No additional tips available.