Marchand de Vin (French for “wine merchant”) sauce is a classic red wine reduction. It’s made by reducing red wine and chopped shallots, and then simmering in a basic demi-glace. Marchand de Vin sauce is delicious served with roasts and steaks.

Ingredients

1 quart of demi-glace

1 cup of red wine

¼ cup of chopped shallots

Salt and freshly ground black pepper, to taste

In a large saucepan, combine the wine and the shallots. Heat until the liquid boils, and then lower the heat a little and continue simmering until the liquid has reduced by three-fourths. Add the demi-glace, then lower heat to a simmer and reduce for about five minutes. Most chefs will then strain through a mesh strainer; I love shallots, so I just leave the sauce “as is.” Remember: You are the chef.  Season to taste with salt and black pepper, and serve right away.