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
Gallery
Credit:
Becky Luigart-Stayner; Styling: Cindy Barr
Recipe Summary
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.
