Marchand de Vin Sauce

Marchand de Vin Sauce

This deep, savory red wine sauce is an excellent complement to steaks, roast beef, and traditional French cuisine.

Ingredients

1/3 cup dry red wine (such as Pinot Noir, Merlot, or Cabernet Sauvignon)

1/4 cup shallots, finely chopped

1 tbsp whole peppercorns (mixed peppercorns recommended)

2 sprigs thyme

1 large clove garlic, smashed

2 cups warm demi-glace

1/2 tbsp balsamic vinegar

2 tablespoons of cold unsalted butter, diced into small pieces.

Instructions

1. Combine Wine and Aromatics: In a saucepan over medium-high heat, add the wine, shallots, peppercorns, thyme, and garlic. Bring to a boil.

2. Reduce: Lower the heat to medium and simmer until the liquid reduces to about 1½ tablespoons.

3. Add Demi-Glace: Pour in the demi-glace and cook for 5 minutes.

4. Add Balsamic Vinegar: Stir in the balsamic vinegar, then continue to cook for 15 minutes, allowing flavors to meld.

5. Strain: Strain the sauce through a sieve, discarding solids, and return the strained sauce to the saucepan over medium heat.

6. Incorporate Butter: Add the butter in small batches, whisking until almost melted before adding more.

Serve this elegant sauce over your favorite cut of beef, or use it to elevate dishes like Beef Wellington or Chateaubriand.

Tips

Wine Selection: Softer tannin wines like Pinot Noir and Merlot work best, though a bolder wine like Cabernet Sauvignon adds richness.

Optional Add-In: Thinly sliced mushrooms can be added to the wine mixture for a deeper umami flavor.

Bon Appétit!