In a Saute pan on low heat. Melt the coconut oil buttery flavor with the herbs, the garlic, and coconut flour. Stir continuously, creating a roux.

 

Cook the two ingredients until you create a brown roux (color), continuously stirring. When roux is brown, add broth of pork. Turn off the heat. Stir the roux again. After you get the desired consistency, add merlot to the mixture.

 

The sauce will rise. As it rises, add water and stir it in. Your sauce should be thin.

Pour into a mixing bowl.