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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.

185,8744.1/5 for 42 ratings

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Last modified on: May 31^th 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 those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

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?

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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.

And to drink?

The same wine you use to make the sauce, traditionally a red Bordeaux, or a Cabernet Sauvignon.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,577 Kcal or 6,603 Kj	2 gr	12 gr	122 gr
79 %	1 %	1 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
218 Kcal or 913 Kj	< 1 gr	2 gr	17 gr
11 %	<1 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
394 Kcal or 1,650 Kj	< 1 gr	3 gr	30 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?

For 4 people : 4.73 €
Per person : 1.18 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Red wine: You can check-out other recipes which use it, like for example: Mulled wine Belle-Plagne style, Rabbit civet, Strawberries in a thyme and lemon-flavoured red wine reduction, Eggs meurette, Coq au vin, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Penne with purple artichokes, Guacamole, Pork roast with herbs, Hotpot my grandmother's way , Chinese Soup, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Strawberry and rhubarb crumble, How to prepare spinach, Grilled fillet of salmon with corn salad cream, Kouign-amann brioche, Coconut tuiles, ... All
	Beef stock cube: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Bolognese, Taos hotpot, Couscous, Roquefort sauce, Bolognaise lasagne, ... All

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