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READY IN 25 mins

Merlot Dipping Sauce

Read Reviews (38)

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

Ingredients Edit and Save

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Original recipe makes 1 cup Change Servings

1/2 cup balsamic vinegar
1/2 cup Merlot wine
2 teaspoons minced garlic

2 dashes soy sauce
4 teaspoons honey, or more to taste
10 tablespoons butter, cut into small chunks

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Directions

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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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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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! :)

—SunnyByrd

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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?

—Mike Jackson

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49 Ratings

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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.

—jennifer263

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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.

—Baking Nana

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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.

—SOPHIELEE

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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.

—Marianne

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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.

—Citrus Punch

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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!

—Mission Olive

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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.

Nutritional Information

Merlot Dipping Sauce

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 162
Calories from Fat: 130

% Daily Value *
Total Fat 14.4g 22 %
** Saturated Fat 9.1g 46 %
Cholesterol 38mg 13 %
Sodium 121mg 5 %
Potassium 40mg 1 %
Total Carbohydrates 6g 2 %
Dietary Fiber 0g < 1 %
Protein 0.3g < 1 %
Sugars 5.4g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 1 %
Iron 2 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.