Marchand de Vin
I like sauces 😍 especially the 5 French Mother ones which all have their secondary ones. From there, many turn into derivative sauces. One is Espagnole’s secondary sauce which is Demi-Glace and from this one, there are other ones like Robert, Bercy, Charcutière, Port Wine Sauce, etc.
Another one that is a great classic is Marchand de Vin which is a red wine reduction. It’s perfect for steak, roast beef, prime rib as well as Beef Wellington. This is a quick recipe ⏳ to make as long as the Demi-Glace is already made although there is good quality pre-made brands you can buy.
Traditionally, the best wine 🍷 to use for this recipe is with soft tannins like a nice Pinot Noir or Merlot. One day while making it, I realized I didn’t have any on hand. The weather outside was horrible therefore I went for a Cabernet Sauvignon. Frankly, it gave more body to it. I’ve been using it ever since.
My version of this Marchand de Vin which translates to “wine merchant” is simply gorgeous! While red wine and shallots are the common ingredients found in this recipe, I bring it a couple notches higher in the flavor department 😋. Here are the added ingredients…
– whole peppercorns
– sprigs of thyme
– crushed clove of garlic
– balsamic vinegar
With these, not only are the end results spectacular but they also give some robustness to it, perfect when pairing with red meat especially beef. Mushrooms 🍄 can be added to the sauce when reducing the red wine mixture… simply slice them thinly.
Marchand de Vin is often found in classic dishes such as Chateaubriand, Eggs Hussarde, Beef Wellington, etc. It can be also used for venison, roast beef, short ribs, grilled steaks 🥩, and others. Impress your guests by serving this amazing sauce with your protein!
Bon Appétit! 🍽
Check out these other delicious sauce recipes… 😀
– Steak au Poivre (Steak with Peppercorn Sauce)
– Tamarind Sauce
– Romesco Sauce
– Hollandaise Sauce
– Indonesian Peanut Sauce
– Gyoza Sauce
– Iguana’s Mushroom Sauce
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades
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Marchand de Vin
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Ingredients
- 1/3 cup dry red wine
- 1/4 cup shallots, finely chopped
- 1 tbsp. whole peppercorns (I always use mixed peppercorns)
- 2 sprigs thyme tips & tricks
- 1 large clove garlic, smashed
- 2 cups demi-glace, warmed see Recipe
- 1/2 tbsp. balsamic vinegar
- 2 tbsp. cold unsalted butter, cut into small pieces
Directions
- In a saucepan over medium-high heat, combine wine, shallots, peppercorns, thyme, and garlic; bring to a boil.
- Reduce heat to medium and simmer until liquid has reduced down to 1 ½ tbsp.
- Add demi-glace and continue cooking for 5 minutes.
- Add balsamic vinegar, stir well and cook for 15 minutes.
- Strain mixture through a sieve sitting over a bowl or measuring cup; discard solids.
- Return the sauce back to the saucepan on medium heat and working in batches, add butter pieces, whisking until almost melted before adding more.
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