Marchand de vin sauce

Step by step recipe:

  1. 5 min.Marchand de vin sauce : Photo of step #1
    Prepare 70 g shallot and chop finely.
  2. 1 min.Marchand de vin sauce : Photo of step #2
    Melt 20 g butter in a pan, then add the chopped shallot, salt and pepper. Mix well.

    Cook for 1 or 2 minutes without colouring.
  3. 3 min.Marchand de vin sauce : Photo of step #3
    Add 1 beef stock cube and stir until it has dissolved.
  4. 10 min.Marchand de vin sauce : Photo of step #4
    Pour in 500 ml red wine, mix and leave to reduce by 3/4 on low heat.
  5. 5 min.Marchand de vin sauce : Photo of step #5
    Strain the contents of the pan through a small strainer to remove the shallot, which should be discarded. Pour the liquid back into the pan after wiping round it quickly with absorbant paper.

    Straining the sauce doesn't really affect the flavour but it improves the texture, making it smoother and glossier. However, it is not absolutely necessary.

    Note: if you wish to prepare the sauce a few days in advance of use, the liquid at this stage can be kept in the fridge in a sealed container.
  6. 10 min.Marchand de vin sauce : Photo of step #6
    Put the pan back on low heat and when the liquid is hot, incorporate 125 g butter (very cold) a piece at a time, while beating.

    This process is known as "finishing" the sauce ("monter au beurre" in French), and makes it smooth and glossy.

    Check seasoning.
  7. Marchand de vin sauce : Photo of step #7
    Serve without delay, either in a sauce boat or on the plates.

Remarks:

If you don't have shallots, use onion instead.

And to drink?

The same wine you use to make the sauce, traditionally a red Bordeaux, or a Cabernet Sauvignon.

Source:

Home made

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