Marchand de Vin Sauce Recipe

This rich, flavorful sauce pairs perfectly with steak, chicken, or even roasted vegetables.

I’ve made this sauce countless times, and it never fails to amaze me.

One tip: use a good quality red wine, as it makes a huge difference in the flavor.

What I love most about this recipe is how it transforms a simple dish into something extraordinary.

Get your ingredients ready, and let’s make a sauce that will have everyone asking for seconds!

How to Make Marchand de Vin Sauce

Ingredients List

To make Marchand de Vin sauce, gather the following ingredients:

• 2 shallots, minced
• 1 sprig fresh thyme
• 2 sprigs fresh parsley
• 1 bay leaf
• 1/4 teaspoon cracked black peppercorns
• 1 cup dry red wine (preferably one with soft tannins, like a Merlot or Pinot Noir)
• 3 ounces demi-glace (or a substitute like Demi-Glace de Veau Gold, Jus de Poulet Gold, or Veggie-Glace Gold) dissolved in 1 1/2 cups hot water
• 1 tablespoon unsalted butter
• 1 tablespoon garlic, minced
• Salt and black pepper, to taste

Step-by-step process

Here is a step-by-step guide to making your Marchand de Vin Sauce:

Step 1

Melt butter: In a heavy-bottomed saucepan or Dutch oven, melt the tablespoon of unsalted butter over medium heat.

Step 2

Sauté shallots and garlic: Add the minced shallots and garlic, and sauté them for about 1 minute.

Season with salt and black pepper to taste.

Step 3

Add red wine and herbs: Pour in the 1 cup of dry red wine, and add the thyme, parsley, and bay leaf.

Make sure the wine is suitable for the recipe; it should ideally be one with soft tannins like Merlot or Pinot Noir.

Step 4

Boil and reduce the wine: Bring the mixture to a boil, then lower the heat to medium.

Let the wine simmer until it’s reduced by around three-fourths.

Step 5

Introduce demi-glace: Add the 3 ounces of demi-glace (or substitute) that has already been dissolved in hot water to the saucepan.

Mix it well with the wine reduction, and let it cook on medium heat until the sauce thickens.

Step 6

Simmer and season: Lower the heat to a simmer and let the sauce cook for about 5 minutes.

Taste the sauce and season it with additional salt and black pepper if necessary.

Step 7

Strain the sauce: Use a mesh strainer to separate the solid components (herbs, shallots, and peppercorns) from the liquid sauce.

Your Marchand de Vin Sauce is now ready to be served with your preferred dish, like a Poached Egg or Eggs Hussarde.

Always be sure to prepare fresh sauce for the best taste and quality.

Enjoy your newly prepared French steak sauce!

Side Dishes for Marchand de Vin Sauce

Marchand de Vin Sauce is a classic French sauce made from red wine reduction and is usually served with steak or other meats.

In this section, we will explore some side dishes that pair well with this rich, flavorful sauce.

Garlic Mashed Potatoes

Garlic mashed potatoes are a perfect accompaniment for a meal featuring Marchand de Vin Sauce.

The creamy texture of the potatoes complements the rich sauce, while the garlic adds a touch of bold flavor to balance it out.

To prepare garlic mashed potatoes, simply boil the potatoes until tender, mash them, and mix in butter, cream, and minced garlic to taste.

Sautéed Green Beans

Sautéed green beans are a light and fresh side dish that goes well with the rich flavors of Marchand de Vin Sauce.

The crisp texture of the green beans provides a nice contrast to the velvety sauce.

To prepare sautéed green beans, cook them in a hot skillet with some olive oil, garlic, and seasoning until they are tender but still crisp.

Ingredients Substitutes

Unsalted Butter

If the recipe calls for tablespoons of butter, you can easily use unsalted butter as a substitute for regular butter.

Unsalted butter allows you to have more control over the salt content of your Marchand de Vin Sauce, ensuring the flavors are well-balanced.

Dried Thyme and Dried Parsley

In a pinch, if you don’t have fresh thyme or fresh parsley available, you can use their dried counterparts as substitutes.

Just remember that dried herbs are typically more potent than fresh ones, so use a smaller amount.

For example, use 1/3 the amount of dried thyme or parsley compared to the original fresh herb quantity.

Black pepper or Dried oregano

If you don’t have a bay leaf on hand, you can substitute it with a pinch of black pepper or dried oregano.

While these substitutions won’t provide the exact flavor profile, they can add an earthy touch to your Marchand de Vin Sauce.

How to Store Marchand de Vin Sauce

When it comes to storing your homemade Marchand de Vin sauce, there are a few essential steps to follow to ensure it stays fresh and retains its flavor.

The following guidelines will help you store your sauce properly, whether you plan to use it within a few days or want to keep it for an extended period.

Refrigerator

To maintain the quality of your sauce, it’s important to store it in an airtight container.

This will prevent any air from getting in, which could cause the sauce to spoil or lose its flavor over time.

Glass or plastic containers with tight-fitting lids are ideal choices for this purpose.

Once your Marchand de Vin sauce has cooled to room temperature, you can place it in the refrigerator.

Keeping the sauce cold helps to slow down any bacterial growth, ensuring that it stays fresh and safe to eat.

It is best to store the sauce on a middle or lower shelf where the temperature is more consistent.

Make sure to use the sauce within 3 to 4 days for optimal taste and quality.

If you’re planning to keep your sauce for an extended time, you might want to consider freezing it.

This method allows you to store the sauce for a few months without losing its quality.

Freezer

Be sure to use a freezer-safe container or a heavy-duty freezer bag to protect the sauce from freezer burn.

When you’re ready to use the sauce, transfer it to the refrigerator and let it thaw until it reaches a saucy consistency.

In some cases, you may want to store your Marchand de Vin sauce warm, especially if you plan to serve it shortly after making it.

To keep the sauce at the ideal serving temperature, place it in a double boiler or a heatproof bowl over a pot of simmering water.

This setup helps to maintain a consistent temperature without overheating the sauce.

Remember these tips when storing your Marchand de Vin sauce to ensure it maintains its delicious flavor, whether you’re enjoying it right away or saving it for a later date.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Marchand de Vin Sauce:

Over-Reducing the Sauce

One of the crucial aspects of making a Marchand De Vin Red Wine Reduction Sauce is achieving the right consistency.

Be careful not to over-reduce the sauce as it can become too thick and concentrated in flavor, losing its delicate balance.

Monitor the sauce while it simmers, and remove it from heat when it easily coats the back of a spoon.

Choosing a Poor-Quality Wine

The wine you choose for your Marchand de Vin Sauce will significantly affect the overall flavor of the dish.

Opt for a good-quality red wine; it doesn’t have to be expensive, but make sure it’s a wine you would enjoy drinking.

Avoid using “cooking wine” as it often contains added salt and preservatives, which can negatively impact the flavor of your sauce.

Overpowering Aromatics

While adding herbs and spices like thyme, bay leaves, and shallots is essential for developing the signature flavor of this classic sauce, using too much can overpower the delicate balance between the wine and other ingredients.

Stick to the recommended amounts in your recipe or adjust them to your personal taste, but always remain mindful of keeping a harmonious blend of flavors.

Overcooking the Shallots

The shallots in a Marchand De Vin Red Wine Reduction Sauce Recipe play a vital role in the sauce’s flavor profile.

However, overcooking them can lead to a bitter taste.

Be sure to cook the shallots over low heat and remove them from the pan once they have softened and become translucent, avoiding any browning or burning.

Rushing the Process

A successful reduction sauce takes time, allowing the flavors to meld together and achieve the desired consistency.

Resist the urge to rush the process by turning up the heat.

Instead, maintain a low to medium heat and allow the sauce to simmer until it reaches its ideal thickness.

Trying to speed up the process can result in an unevenly cooked sauce or a scalded bottom layer in your saucepan.