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marchand de vin

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This is a classic French red wine reduction sauce that goes beautifully well with many beef recipes.

yield 1 cup(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For marchand de vin

  • 1/3 c
    dry red wine
  • 1/4 c
    shallots, finely chopped
  • 1 Tbsp
    whole peppercorns (I always use mixed peppercorns)
  • 2 sprig
    thyme
  • 1 clove
    garlic, smashed
  • 2 c
    demi-glace, warmed
  • 1/2 Tbsp
    balsamic vinegar
  • 2 Tbsp
    cold unsalted butter, cut into small pieces

How To Make marchand de vin

  • 1
    In a saucepan over medium-high heat, combine wine, shallots, peppercorns, thyme, and garlic; bring to a boil.
  • 2
    Reduce heat to medium and simmer until liquid has reduced down to 1 ½ tbsp.
  • 3
    Add demi-glace and continue cooking for 5 minutes.
  • 4
    Add balsamic vinegar, stir well and cook for 15 minutes.
  • 5
    Strain mixture through a sieve sitting over a bowl or measuring cup; discard solids.
  • 6
    Return the sauce back to the saucepan on medium heat and working in batches, add butter pieces, whisking until almost melted before adding more.
  • 7
    To view this delicious French classic sauce on YouTube, click on this link ➡ https://youtu.be/Mll4hDO_zoA
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