Sauce Marchand De Vin (Red Wine Sauce)
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
About 1 cup Serve with steak, sweetbreads, chops, or game. For Sauce Bordelaise, omit the butter and swirl in ¼ cup diced prepared beef marrow just before serving.
Ingredients
- 1 cup dry red wine
- ¼ cup sherry vinegar or red wine vinegar
- 1 shallot, minced
- 1 sprig thyme
- 1 sprig parsley
- ½ bay leaf
- 4 black peppercorns
- 1 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace (opens in new tab)
- 2 teaspoons minced parsley
- Salt and black pepper to taste
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup dry red wine
- ¼ cup sherry vinegar or red wine vinegar
- 1 shallot, minced
- 1 sprig thyme
- 1 sprig parsley
- ½ bay leaf
- 4 black peppercorns
- 1 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace
- 2 teaspoons minced parsley
- Salt and black pepper to taste
Let's Cook
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Step 1.
Combine in a small heavy saucepan over medium-high heat: 1 cup dry red wine; ¼ cup sherry vinegar or red wine vinegar; 1 shallot, minced; 1 sprig thyme; 1 sprig parsley; ½ bay leaf; 4 black peppercorns
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Step 2.
Bring to a simmer and cook until reduced by three-quarters. Strain through a fine-mesh sieve into a medium saucepan. Place over medium heat and stir in: 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace
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Step 3.
Simmer for 15 minutes. Just before serving, stir in: 2 teaspoons minced parsley; Salt and black pepper to taste