Very good basic sauce. I used store bought demi-glace (Whole Foods) and reduced longer than stated (18-20 minutes). Served over a rack of lamb and it worked, but would be better with beef.
Red Wine Reduction Sauce (Marchand du Vin)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Use this simple French red wine reduction to add some tasty sophistication to your dinner table.
Yield: 4 servings (serving size: about 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 129
- Fat: 7g
- Saturated fat: 4.1g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.3g
- Protein: 3.2g
- Carbohydrate: 2.9g
- Fiber: 0.3g
- Cholesterol: 25mg
- Iron: 0.8mg
- Sodium: 119mg
- Calcium: 13mg
Ingredients
- 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
Preparation
- 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.
Note:
If you make homemade demi-glace, freeze the leftovers in ice cube trays, and use it to enrich sauces or stews.
Red Wine Reduction Sauce (Marchand du Vin) Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: French
- DIETARY CONSIDERATION: Low Carbohydrate
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Marchand de Vin Sauce
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