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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.

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Last modified on: May 31^th 2012

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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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
10 min.	24 min.	34 min.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,577 Kcal or 6,603 Kj	2 gr	12 gr	122 gr
79 %	1 %	1 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
218 Kcal or 913 Kj	< 1 gr	2 gr	17 gr
11 %	<1 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
394 Kcal or 1,650 Kj	< 1 gr	3 gr	30 gr
20 %	<1 %	<1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Sulfites

How much will it cost?

For 4 people : 4.73 €
Per person : 1.18 €

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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: You can check-out other recipes which use it, like for example: Saucipain, Spaghetti Bolognese, Eggs meurette, Pears in red wine with blackcurrant , Oxtail Parmentier, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with asparagus, Surprise eggs, Montbenoit's canapés, Escalope of veal in a cream sauce, Pork roast with herbs, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: French onion soup, Langoustine sabayon tart, Avocado mousse with sorrel, Spicy roast cauliflower gratin, Kouign-amann, ... All
	Beef stock cube: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Bolognese, Bolognaise lasagne, Express chilli con carne, Sausage rougail, Stuffed tomatoes and courgettes, ... All