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.
268 K 4.1/5 (55 reviews)
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Last modified on: May 31th 2012
For 4 people, you will need:

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Times for this recipe
Preparation: 10 min.
Cooking: 25 min.
All in all: 35 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.
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.
Keeping: Just a few minutes before serving.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1 RDI=1 %10 RDI=1 %120 RDI=20 %1,580 RDI=80 %6,600 RDI: 80 %
Per 100 g01 RDI=0 %20 RDI=3 %220 RDI=10 %910 RDI: 10 %
Per person02 RDI=0 %30 RDI=5 %390 RDI=20 %1,650 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites
How much will it cost?
  • For 4 people : 4.75 €
  • Per person : 1.20 €

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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)
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