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Marchand de vin sauce

Marchand de vin sauce

The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish.

This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.

157,0424.3/5

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Last modified on: May 31th 2012

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
10 min.24 min.34 min.
Preservation: Just a few minutes before serving.
At what time?
When will I finish if I start the recipe at a certain time?
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Step by step recipe

Stage 1
5 min.
Marchand de vin sauce : Photo of step #1 Prepare 70 g shallot and chop finely.
Stage 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.
Stage 3
3 min.
Marchand de vin sauce : Photo of step #3 Add 1 beef stock cube and stir until it has dissolved.
Stage 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.
Stage 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.
Stage 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.
Stage 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
15772 gr12 gr122 gr
79 %1 %1 %18 %
Per 100 g
CaloriesProteins CarbohydratesFats
218<1 gr2 gr17 gr
11 %<1 %<1 %3 %
Per person
CaloriesProteins CarbohydratesFats
3940 gr2 gr30 gr
20 %<1 %<1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 4.73 €
Per person : 1.18 €

Note : These prices are only approximate.

Change currency:

And to drink?: The same wine you use to make the sauce, traditionally a red Bordeaux, or a Cabernet Sauvignon.
Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Spaghetti Bolognese, Aperitif rolls, Coq au vin, Mulled wine Belle-Plagne style, Boeuf (beef) bourguignon, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts with tarragon, Sliced chicken with mushrooms and broccoli, Like a Boursin with garlic and herbs, Sautéd broccoli with ham, Leek and artichoke tart à la piémontaise, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Linzer torte, Colcannon, Flaky brownie brioche, Pork medallions with "full" turnips, ... All
Beef stock cubeBeef stock cube: You can get more informations, or check-out other recipes which use it, for example: Hotpot my grandmother's way , Spaghetti Bolognese, Express chilli con carne, Roquefort sauce, Taos hotpot, ... All

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