marchand de vin

Name: Marchand de Vin
Prep time: 5 min
Cook time: 25 min
Yield: 1
Cuisine: French
Ingredients: 1/3 cup(s) dry red wine; 1/4 cup(s) shallots, finely chopped; 1 tablespoon(s) whole peppercorns (I always use mixed peppercorns); 2 sprig(s) thyme; 1 clove(s) garlic, smashed; 2 cup(s) demi-glace, warmed; 1/2 tablespoon(s) balsamic vinegar; 2 tablespoon(s) cold unsalted butter, cut into small pieces

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Francine Lizotte

Surrey South, BC

Updated on Jun 6, 2024

This is a classic French red wine reduction sauce that goes beautifully well with many beef recipes.

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A gorgeous steak topped with Marchand de Vin which is a red wine reduction sauce.

prep time 5 Min

cook time 25 Min

method Stove Top

yield 1 cup(s)

Ingredients

1/3 cup dry red wine
1/4 cup shallots, finely chopped
1 tablespoon whole peppercorns (I always use mixed peppercorns)
2 sprigs thyme
1 clove garlic, smashed
2 cups demi-glace, warmed
1/2 tablespoon balsamic vinegar
2 tablespoons cold unsalted butter, cut into small pieces

How To Make marchand de vin

Step 1

In a saucepan over medium-high heat, combine wine, shallots, peppercorns, thyme, and garlic; bring to a boil.

Step 2

Reduce heat to medium and simmer until liquid has reduced down to 1 ½ tbsp.
Step 3

Add demi-glace and continue cooking for 5 minutes.
Step 4

Add balsamic vinegar, stir well and cook for 15 minutes.
Step 5

Strain mixture through a sieve sitting over a bowl or measuring cup; discard solids.
Step 6

Return the sauce back to the saucepan on medium heat and working in batches, add butter pieces, whisking until almost melted before adding more.
Step 7

To view this delicious French classic sauce on YouTube, click on this link ➡ https://youtu.be/Mll4hDO_zoA
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