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.
283 K 4.1/5 (55 reviews)
35 min.
Easy
4.75 €
4 people
7 IngredientsLast modified on: May 31th 2012
70 g 
20 g 
1 
500 ml red wine
Times for this recipe
Preparation: 10 min.
Cooking: 25 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
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 recipe | 1 RDI=1 % | 10 RDI=1 % | 120 RDI=20 % | 1,580 RDI=80 % | 6,600 RDI: 80 % |
| Per 100 g | 0 | 1 RDI=0 % | 20 RDI=3 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per person | 0 | 2 RDI=0 % | 30 RDI=5 % | 390 RDI=20 % | 1,650 RDI: 20 % |
How much will it cost?
- For 4 people : 4.75 €
- Per person : 1.20 €
Change currency:
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 wine
Like these other recipes: Pears in red wine with blackcurrant , Beef braised in reduced red wine, Eggs meurette, Winemaker's toast, Mulled wine Belle-Plagne style, ... See them all 19
Shallot
Like these other recipes: Ham and endives au gratin, Morbiflette, Hotpot my grandmother's way , Chicken nems, Pan-fried salmon with white cabbage, ... See them all 213
Butter
Like these other recipes: Tenderloin steaks marinated in red wine with rosemary, Grilled cheese, Caribbean upside-down cake, Scallops with crunchy vegetables and wine sabayon, Quail egg canapés, ... See them all 491
Beef stock cube
Like these other recipes: Stuffed tomatoes and courgettes, Bolognaise lasagne, Couscous, Sausage and mashed potatoes, Express chilli con carne, ... See them all 10
Other recipes you may also like
Duet of creamed cauliflower and cabbage
For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce. July 4th 202155 K 55 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011374 K4.0 1 hour 15 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011281 K3.9 50 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011262 K 24.2 1 hour 7 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018443 K 24.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.