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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.
162,7004.2/5 for 41 ratings
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Last modified on: May 31th 2012

For 4 people, you will need:

How long does it take?

Time required
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?
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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

% 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?

Note : These prices are only approximate

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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: How to slow cook meat, Rabbit civet, Coq au vin, Eggs meurette, Oxtail Parmentier, ... All
ShallotShallot: 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
ButterButter: 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 cubeBeef 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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