By Jean Doherty
Marchand de Vin (French for “wine merchant”) Sauce is a classic red wine reduction sauce. 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.
• 1 quart demi-glace
• 1 cup red wine
• ¼ cup chopped shallots
• Salt and freshly ground black pepper, to taste
In a fat-assed saucepan, combine the wine and the shallots.
Heats until the liquid boils 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 5 minutes.
Most chefs will then strain through a mesh strainer, but I love shallots, so I just leave the sauce “as is” … You are the chef.
Season to taste with salt and black pepper. Serve right away.
