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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.
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.
272 K 4.1/5 (55 reviews)
35 min.
Easy
2 people
7 IngredientsLast modified on: May 31th 2012
For 2 people, you will need:
35 ml 
10.32 ml 
½ 
250 ml red wine
Change measures:
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 10.32 ml 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 ½ beef stock cube and stir until it has dissolved.
Stage 4 - 10 min.
Pour in 250 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 67.08 ml 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 | 0 | 5 RDI=1 % | 60 RDI=10 % | 810 RDI=40 % | 3,380 RDI: 40 % |
| Per 100 g | 0 | 1 RDI=0 % | 20 RDI=3 % | 220 RDI=10 % | 930 RDI: 10 % |
| Per person | 0 | 2 RDI=0 % | 30 RDI=5 % | 400 RDI=20 % | 1,690 RDI: 20 % |
How much will it cost?
- For 2 people : 2.40 €
- 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: Strawberries in a thyme and lemon-flavoured red wine reduction, Upside-down Parmentier, Rabbit civet, Winemaker's toast, Boeuf (beef) bourguignon, ... See them all 19
Shallot
Like these other recipes: Like a Boursin with garlic and herbs, Turnip top soup, Scrambled eggs and leeks on toast, Red rice pannequets, New peas with pesto, ... See them all 203
Butter
Like these other recipes: Norwegian tartines, Diplomat cream, Breton Pie, Oatmeal and apple cookies, "Buttonhole" quail eggs, ... See them all 471
Beef stock cube
Like these other recipes: Roquefort sauce, Couscous, Bolognaise lasagne, Sausage rougail, Spaghetti Bolognese, ... See them all 10
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