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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Red Wine Reduction Sauce (Marchand du Vin)

Use this simple French red wine reduction to add some tasty sophistication to your dinner table.

Cooking Light APRIL 2009

  • Yield: 4 servings (serving size: about 1 tablespoon)

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.

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
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Red Wine Reduction Sauce (Marchand du Vin) recipe

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