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.
230K 50 4.2
Last modified on: May 31th 2012
Keywords for this recipe:SauceRed whineRed meatShallot
70 g 
20 g 
1 
500 ml red wine
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 10 min. | 24 min. | 34 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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Step by step recipe
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.
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 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.
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.
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 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Red wine: You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, Two-stage beef chuck , Roscoff loaf, Eggs meurette, Mulled wine Belle-Plagne style, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Rémoulette of celeriac, Sautéed chicken with leeks, Tomato omelette, Chicken Brussels pie, The total turnip, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Bechamel sauce, Caramelized apple rice pudding, Basic cake batter - the French way, Grandma Solange's biscuits, Green beans with tomatoes, ... All |
 | Beef stock cube: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Roquefort sauce, Stuffed tomatoes and courgettes, Couscous, Express chilli con carne, ... All |
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