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.
182,3504.1/5 for 42 ratings
Grade this recipe:

Last modified on: May 31th 2012

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
10 min.24 min.34 min.
Keeping: Just a few minutes before serving.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

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
Energetic valueProteins CarbohydratesFats
1,577 Kcal or 6,603 Kj2 gr12 gr122 gr
79 %1 %1 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
218 Kcal or 913 Kj< 1 gr2 gr17 gr
11 %<1 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
394 Kcal or 1,650 Kj< 1 gr3 gr30 gr
20 %<1 %<1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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.

More recipes?

This recipe uses (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Pears in red wine with blackcurrant , Rabbit civet, Eggs meurette, Two-stage beef chuck , Winemaker's toast, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Valay salad, Vietnamese prawns, Sausage mushroom and cheese crumble, Spinach brik parcels, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Little lemon biscuits, Smoky potato and potimarron gratin, Tarte Normande, Parcels of fish fillet in spinach, ... All
Beef stock cubeBeef stock cube: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Hotpot my grandmother's way , Stuffed tomatoes and courgettes, Roquefort sauce, Bolognaise lasagne, ... All

Other recipes you may also like

[Fresh fruit in sabayon]
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
78,7924.7/5 for 20 ratings 55 min.
[Rice pudding (riz au lait)]
Rice pudding (riz au lait)
My personal version of this classic family recipe.
93,5065/5 for 1 ratings 38 min.
[Tiramisu]
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
109,9775/5 for 1 ratings 49 min.
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
252,391 714.7/5 for 43 ratings 2 hours 38 min.
[Kugelhof for Nanou]
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
75,3064.3/5 for 15 ratings 3 hours 15 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 6 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page