Red Wine Reduction Sauce (Marchand du Vin)
Use this simple French red wine reduction to add some tasty sophistication to your dinner table.
Recipe by Cooking Light April 2009
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Credit:
Becky Luigart-Stayner; Styling: Cindy Barr
Recipe Summary test
Ingredients
Directions
Chef's Notes
If you make homemade demi-glace, freeze the leftovers in ice cube trays, and use it to enrich sauces or stews.
Nutrition Facts
Per Serving:
129 calories; fat 7g; saturated fat 4.1g; mono fat 2.1g; poly fat 0.3g; protein 3.2g; carbohydrates 2.9g; fiber 0.3g; cholesterol 25mg; iron 0.8mg; sodium 119mg; calcium 13mg.