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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
4 people
7 IngredientsLast modified on: May 31th 2012
For 4 people, you will need:
70 ml 
20.64 ml 
1 
500 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 20.64 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 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 129 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 | 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: Mushroom bourguignon, Upside-down Parmentier, Strawberries in a thyme and lemon-flavoured red wine reduction, Oxtail Parmentier, Eggs meurette, ... See them all 19
Shallot
Like these other recipes: Pan-fried fish fillets, braised cabbage with Noilly Prat, Shallot confit tart, Red rice pannequets, Sautéed Green Vegetables in pan, Hamburgers, ... See them all 203
Butter
Like these other recipes: Fruit crémeux, Potato purée , Walnut short bread, Tyrolean apple crumble, Harvest Gratin, ... See them all 471
Beef stock cube
Like these other recipes: Sausage rougail, Bolognaise lasagne, Stuffed tomatoes and courgettes, Hotpot my grandmother's way , Spaghetti Bolognese, ... See them all 10
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