Marchand de Vin: Red Wine Reduction Sauce
Ingredients
- 120 ml dry red wine
- 2 tbsp. chopped shallots
- 480 ml demi-glace
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
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Gather the ingredients. In a heavy-bottomed saucepan, combine wine and shallots. Heat until liquid boils, lower heat a bit and continue simmering until liquid has reduced by three-fourths. Add demi-glace, then lower heat to a simmer, and reduce for about 5 minutes. Strain through a mesh strainer. Season to taste with kosher salt and black pepper.
Notes
Tip
Serve right away. If you made more than you needed, you can freeze the leftovers in ice cube trays and drop in a cube to liven up many dishes, sauces, or stews instantly.
Recipe Variations
Buttery goodness: For an even velvetier finish, you can add butter at the end of the recipe. Many French preparations of this sauce always include butter as an ingredient. You can include 2 to 4 tablespoons of butter (depending on how rich you want it). Add the cold butter a little at a time, whisking until it dissolves into the sauce. Do not over-mix it to the point that the butter becomes oily.
Flavor bomb: Add one sprig of thyme, one sprig of parsley, and a bay leaf to the wine and shallots. When you strain it, the sprigs and bay leaf will be collected. Toss them out.
Nutrition
Serving size 57 g. each (8 servings)
Calories 72 kcal
Fat 3 g
Saturated fat 2 g
Unsaturated fat 0 g
Cholesterol 8 mg
Sodium 339 mg
Carbohydrates 5 g
Fibre 0 g
Sugar 1 g
Protein 3 g
Imported from Mela.
