Save 20% now through June 2, 2012. 
Print Recipe
Marchand de Vin Sauce
Description
This 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.Ingredients
Makes
about 2 cups
- 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 a Pinot Noir)
- 3 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®) dissolved in 2 cups hot water
- Salt and ground black pepper
- 4 tablespoons cold unsalted butter, diced
Methods/steps
- Combine the shallots, thyme, parsley, bay leaf, cracked peppercorns, and wine in a medium saucpan over medium-high heat. Bring the mixture to a boil and cook until the wine is reduced to less than 1/4 cup and has a syrupy consistency.
- Reduce the heat and stir in the diluted Demi-Glace Gold®. Bring the mixture to a slow simmer and cook until the sauce coats the back of a spoon.
- Remove the herb sprigs and the bay leaf and season to taste with salt and pepper. Add the butter a little at a time, whisking until it dissolves into the sauce.
