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marchand de vin sauce recipe

Marchand de Vin Sauce Recipe

This rich and savory sauce is perfect for enhancing dishes like steak, poultry, or even vegetables.
With a few simple ingredients and a little bit of preparation, you can elevate any meal to gourmet status.
Originating from French cuisine, the base of this sauce includes red wine and shallots, along with various herbs and seasonings.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Condiment
Cuisine French
Servings 8
Equipment
  • 1 heavy-bottomed saucepan
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
Instructions
 
  • Melt butter: In a heavy-bottomed saucepan or Dutch oven, melt the tablespoon of unsalted butter over medium heat.
  • 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.
  • 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.
  • 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.
  • 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 a medium heat until the sauce thickens.
  • 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.
  • 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!
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