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.
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.
162,7004.2/5 for 41 ratings
Last modified on: May 31th 2012
For 4 people, you will need:
- 1
70 g shallot - 2
20 g butter - 3
1 beef stock cube - 4
500 ml red wine - 5
salt - 6
pepper - 7 125 g butter
- Total weight: 725 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start 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?
Step by step recipe
Stage 2 - 1 min.
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.
Cook for 1 or 2 minutes without colouring.
Stage 3 - 3 min.
Add 1 beef stock cube and stir until it has dissolved.
Stage 4 - 10 min.
Pour in 500 ml red wine, mix and leave to reduce by 3/4 on low heat.
Stage 5 - 5 min.
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.
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.
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.
This process is known as "finishing" the sauce ("monter au beurre" in French), and makes it smooth and glossy.
Check seasoning.
Stage 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
How much will it cost?
- For 4 people : 4.73 €
- Per person : 1.18 €
And to drink?: The same wine you use to make the sauce, traditionally a red Bordeaux, or a Cabernet Sauvignon.
Source
Home madeMore recipes?
This recipe uses (among others) | Red wine: You can check-out other recipes which use it, like for example: How to slow cook meat, Rabbit civet, Coq au vin, Eggs meurette, Oxtail Parmentier, ... All |
| Shallot: You can get more informations, or check-out other recipes which use it, for example: Röstis, French bean salad with vinaigrette , Creamy risotto with diced vegetables and flax seeds, Filo leeks and cheese tart, Mushroom Pancakes au Gratin, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Tomatoes Provençal, Eggs "en cocotte" with spinach, Smoky potato and potimarron gratin, Milk rolls, ... All |
| Beef stock cube: You can get more informations, or check-out other recipes which use it, for example: Express chilli con carne, Taos hotpot, Spaghetti Bolognese, Roquefort sauce, Hotpot my grandmother's way , ... All |
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