Red Wine Reduction Sauce (Marchand du Vin)

Red Wine Reduction Sauce (Marchand du Vin)
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons Beef Demi-Glace
  • 2 tablespoons Beef Demi-Glace
  • 1 bay leaf
  • + 9 more ingredients
    • 1 bay leaf
    • 1 cup full-bodied red wine (such as cabernet sauvignon)
    • 1 cup full-bodied red wine (such as cabernet sauvignon)
    • 3 thyme sprigs
    • ¼ cup finely chopped shallots
    • 1/8 teaspoon salt
    • 2 tablespoons chilled unsalted butter, cut into small pieces
    • 3 thyme sprigs
    • ¼ cup finely chopped shallots

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.

View full recipe at My Recipes

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