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Marchand de vin sauce

Name: Marchand de vin sauce
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 people
Cuisine: French
Ingredients: 70 g shallot; 20 g butter; 1 beef stock cube; 500 ml red wine; Salt; Pepper; 125 g butter

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.

284 K 4.1/5 (55 reviews)497573

Duration

35 min.

Difficulty

Easy

Last modified on: May 31^th 2012

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Times for this recipe

Preparation

10 min.

Cooking

25 min.

All in all

35 min.

Preparation 10 min.

Cooking 25 min.

When should you start or finish this recipe?

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 1 - ⌛ 5 min.

Prepare 70 g shallot and chop finely.

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.

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.

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.

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	1 g RDI=1 %	16 g RDI=23 %	217 kcal RDI=11 %	911 kJ RDI=11 %
Per person	0 g	2 g RDI=1 %	30 g RDI=42 %	394 kcal RDI=20 %	1,651 kJ RDI=20 %
Whole recipe	1 g RDI=3 %	11 g RDI=5 %	121 g RDI=167 %	1,577 kcal RDI=79 %	6,603 kJ RDI=79 %