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.
258K 4.1/5 based on 55 reviews
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Last modified on: May 31th 2012

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
10 min.24 min.34 min.
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Step by step recipe

Stage 1 - 5 min.
Marchand de vin sauce
Prepare 70 g shallot and chop finely.

Stage 2 - 1 min.
Marchand de vin sauce
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
Add 1 beef stock cube and stir until it has dissolved.

Stage 4 - 10 min.
Marchand de vin sauce
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
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
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
Serve without delay, either in a sauce boat or on the plates.
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.
Just a few minutes before serving.
Home made.
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).
Possible allergens in this recipe: Milk, Sulfites
How much will it cost?
  • For 4 people : 4.73 €
  • Per person : 1.18 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Rabbit civet, Boeuf (beef) bourguignon, Eggs meurette, Upside-down Parmentier, How to slow cook meat, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Salt cod brandade, Country-style spring pasta, Turnip top soup, Koulibiak in pie dish, Sauce Normande (for fish), ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Apricot and pistachio clafoutis, Noisette butter, Poppy seed and lemon cake, Little lemon biscuits, Caramelized pear custard tart, ... All
Beef stock cubeBeef stock cube: You can get more informations, or check-out other recipes which use it, for example: Roquefort sauce, Bolognaise lasagne, Express chilli con carne, Couscous, Stuffed tomatoes and courgettes, ... All
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