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"Hunger is the best sauce in the world."--Cervantes

MARCHAND de VIN SAUCE Recipe

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This recipe for MARCHAND de VIN SAUCE is from Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PREP TIME: 20 Mins / COOK TIME: 20-30 Mins / YIELD: 2 Cups (apprx).


2 Shallots, minced

1 Sprig Fresh Thyme

2 Sprigs Fresh Parsley

1 Bay Leaf

1/4 tsp Cracked Black Peppercorns

1 C Dry Red Wine (one with soft tannins, like a Merlot or a Pinot Noir).

3 oz Demi-Glace Gold or Demi-Glace de Veau Gold dissolved in 1 1/2 C hot water.

Salt & Pepper

4 TBS cold unsalted butter, diced
Directions:
Directions:
1. Combine the shallots, thyme, parsley, bay leaf, cracked peppercorns, and wine in a medium saucpan over medium-high heat.

2. Bring the mixture to a boil and cook until the wine is reduced to less than 1/4 C and has a syrupy consistency.

3. Reduce heat and stir in the diluted Demi-Glace Gold.

4. Bring the mixture to a slow simmer and cook until the sauce coats the back of a wooden spoon.

5. Remove the herb sprigs and the bay leaf, season to taste with salt and pepper.

6. Add the butter a little at a time, whisking until it dissolves into the sauce.
Personal Notes:
Personal Notes:
A luxurious and classic red wine sauce, accented with herbs and peppercorns and finished with butter, makes an elegant complement to beef, veal, lamb or game. Try it with Roasted Chicken Demi-Glace for poultry dishes.

 

 

 

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