Red Wine Reduction Sauce (Marchand du Vin)
Photo by Becky Luigart-Stayner
Ingredients
- 2 tablespoons Beef Demi-Glace
- 2 tablespoons chilled unsalted butter, cut into small pieces
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- ¼ cup finely chopped shallots
- 3 thyme sprigs
- 1 cup full-bodied red wine (such as cabernet sauvignon)
- + 1 more ingredients
-
- 1 bay leaf
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.
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