SAUCE MARCHAND DE VIN (RED WINE SAUCE)
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.

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

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:

Simmer for 15 minutes. Just before serving, stir in:

  • 2 teaspoons minced parsley
  • Salt and black pepper to taste

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