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.
270 K 4.1/5 (55 reviews)
35 min.
Easy
12 people
7 IngredientsLast modified on: May 31th 2012
1 cup 
1⁄3 cup 
3 
6 1⁄3 cups 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 1⁄3 cup 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 6 1⁄3 cups 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 1 2⁄3 cup 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: Pears in red wine with blackcurrant , Boeuf (beef) bourguignon, Beef braised in reduced red wine, Aperitif rolls, Spaghetti Bolognese, ... See them all 19
Shallot
Like these other recipes: Shiitake eggs, Cretan-style salmon , Roast beef "like they do it in Santa Fe", Tomato sauce (for pizzas), Snow peas sautéed in butter, ... See them all 197
Butter
Like these other recipes: New peas with almonds, Viennese Shortbread, Fish in a sesame crust, Surprise eggs, Household cake (Gâteau de ménage), ... See them all 467
Beef stock cube
Like these other recipes: Roquefort sauce, Bolognaise lasagne, Couscous, Stuffed tomatoes and courgettes, Hotpot my grandmother's way , ... See them all 9
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