Sauce Marchand de vin

Name: Sauce Marchand de vin
Total time: 25 min
Yield: Serves 4
Cuisine: Île-de-France
Ingredients: 500 ml (2 cups) full-bodied red wine (Bordeaux); 500 ml (2 cups) brown veal stock; 5 shallots, finely chopped; 100 g (7 tbsp) cold unsalted butter; 2 tablespoons cognac; 1 bouquet garni (thyme, bay leaf); 1 teaspoon black peppercorns; 1 tbsp all-purpose flour; 30 g (2 tbsp) unsalted butter for the roux

Marchand de vin red wine sauce

⏱ 25 minServes 4Medium180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 ml (2 cups)full-bodied red wineBordeaux
500 ml (2 cups)brown veal stock
5shallots, finely chopped
100 g (3½ oz)cold unsalted butter
2 tbspcognac
1bouquet garnithyme, bay leaf
1 tspblack peppercorns
1 tbspall-purpose flour
30 g (1 oz)unsalted butterfor the roux

500 ml (2 cups) full-bodied red wine Bordeaux
500 ml (2 cups) brown veal stock
5 shallots, finely chopped
100 g (3½ oz) cold unsalted butter
2 tbsp cognac
1 bouquet garni thyme, bay leaf
1 tsp black peppercorns
1 tbsp all-purpose flour
30 g (1 oz) unsalted butter for the roux

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed saucepan (22 cm / 9 in)

1 long kitchen lighter

1 warmed sauceboat for serving

1 wooden spoon

03 — Method

Cook the chopped shallots in 30 g (2 tbsp) butter for 8 minutes until caramelized.
Sprinkle with the flour and stir for 2 minutes to make a dark roux.
Pour in the cognac and carefully flambé, then add the red wine, bouquet garni and peppercorns.
Bring to a boil and reduce by half over high heat.
Add the brown veal stock and simmer gently for 30 minutes, stirring regularly.
Strain through a fine sieve, pressing well.
Off the heat, whisk in the cold butter in small cubes and serve right away.