Red Wine Reduction Sauce (Marchand du Vin)

Red Wine Reduction Sauce (Marchand du Vin) Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Use this simple French red wine reduction to add some tasty sophistication to your dinner table.


4 servings (serving size: about 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 129
Fat 7 g
Satfat 4.1 g
Monofat 2.1 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 2.9 g
Fiber 0.3 g
Cholesterol 25 mg
Iron 0.8 mg
Sodium 119 mg
Calcium 13 mg


1 cup full-bodied red wine (such as cabernet sauvignon)
1/4 cup finely chopped shallots
2 tablespoons Beef Demi-Glace
3 thyme sprigs
1 bay leaf
2 tablespoons chilled unsalted butter, cut into small pieces
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


1. Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 3 tablespoons (about 10 minutes). Strain mixture through a sieve over a bowl; discard solids. Add butter, stirring constantly until smooth. Stir in salt and pepper.


If you make homemade demi-glace, freeze the leftovers in ice cube trays, and use it to enrich sauces or stews.

James Peterson,

Cooking Light

April 2009
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