Merlot Dipping Sauce Recipe - Allrecipes.com
Merlot Dipping Sauce Recipe
  • READY IN 25 mins

Merlot Dipping Sauce

Recipe by  

"This is an excellent dipping sauce for wild game, steak, or London broil."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  1. Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat. Reduce heat to low and simmer another 20 to 25 minutes; remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2009

Fabulous. I made this exactly as written except that I added 8T butter (1 stick total) instead of 10T. The sauce thickens beautifully if you follow the directions. Excellent flavor. I used this with an appetizer of seared tenderloin and balsamic cipolline onions. It was so good I feel like cussing. Thanks for the recipe! :)

 
Most Helpful Critical Review
Jul 18, 2012

It wasn't for me, I did everything exactly, maybe I didn't boil long enough? It's my first time using the balsamic, maybe if I new what a dash of soy sauce was? Maybe someone has some pointers?

 
Oct 29, 2010

Used this as a fondue dipping sauce and it was excellent. Doesn't rewarm well though, needs to be made just prior to serving.

 
May 24, 2010

This is fabulous! I only ended up using about 4 T. Butter (yes, must be butter!) and it was great. Use really good wine and you will have a killer sauce. Fabulous.

 
Nov 13, 2009

We've made this three times in the past month. Absolutely delicious, and I wouldn't change a thing. We serve the sauce in little bowls for dipping.

 
Dec 08, 2009

This is very yummy--this coming from someone who not only loves balsamic vinegar but also sweet things. I do think that I would cut down on the honey--maybe in half--and a little of the butter. This would be good with pork or chicken, and I would especially love it with sticky rice (calrose). It is a sweet alternative to teriyaki sauce as far as dipping sauces go.

 
Mar 10, 2011

This is an excellent sauce, but I don't feel it needs all of that butter. I halve the butter and it is still very rich. The first time I made it, I used the full amount and it was just overkill. Too rich to actually enjoy. So, wonderful sauce, just go easy (well, easier) on the butter.

 
Nov 27, 2009

I didn't change a thing, but I did guess on measurements and quadrupled the recipe. The simmering is important, it gets better over time. Thanks so much!

 

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Nutrition

  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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