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.
274 K 4.1/5 (55 reviews)
35 min.
Easy
12 people
7 IngredientsLast modified on: May 31th 2012
7.4 oz 
2.2 oz 
3 
3 lb + 4.8 oz red wine
Times for this recipe
Preparation: 10 min.
Cooking: 25 min.
All in all: 35 min.
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Step by step recipe
Stage 2 - 1 min.
Melt 2.2 oz 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 3 beefs stock cube and stir until it has dissolved.
Stage 4 - 10 min.
Pour in 3 lb + 4.8 oz 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 13.6 oz 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 | 5 RDI=2 % | 40 RDI=3 % | 370 RDI=60 % | 4,730 RDI=240 % | 19,810 RDI: 240 % |
| 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 12 people : 14.20 €
- Per person : 1.20 €
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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: Beef braised in reduced red wine, Eggs meurette, Winemaker's toast, Aperitif rolls, Boeuf (beef) bourguignon, ... See them all 19
Shallot
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Tuna pasta, Filet mignon with asparagus, Creamy rice with spinach, Nanou's tuna tart, ... See them all 203
Butter
Like these other recipes: Smooth mixed vegetable soup, Kugelhof for Nanou, Salmon chard rolls, Winemaker's toast, Puff or flaky pastry (pâte feuilletée), ... See them all 474
Beef stock cube
Like these other recipes: Couscous, Express chilli con carne, Taos hotpot, Stuffed tomatoes and courgettes, Spaghetti Bolognese, ... See them all 10
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