Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sauce marchand de vin. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sauce marchand de vin is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Sauce marchand de vin is something that I’ve loved my entire life. They are nice and they look fantastic.
The marchand de vin sauce is delicious served with roasts and steaks. In classical French cooking, this sauce is considered a stepchild of the Espagnole mother sauce. Espagnole sauce (French for "Spanish") is a simple brown sauce.
To get started with this particular recipe, we must prepare a few ingredients. You can have sauce marchand de vin using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sauce marchand de vin:
- Get 50 g d'échalotte
- Get 100 g vin rouge
- Get 400 g fond brun de veau
Succulent marchand de vin wine sauce for steak… This is a traditional French steak sauce recipe that contains fresh shallots and red wine… And it's absolutely delicious! A French classic… That's what this marchand de vin steak sauce is! Be the first to review this product / recipe. This luxurious and classic red wine sauce, accented with herbs and peppercorns and finished with butter, makes an elegant complement to beef, veal, lamb, or game.
Steps to make Sauce marchand de vin:
- Réaliser les pesées. Verser l'échalotte émincé et le vin rouge dans une casserole ou une poêle et porter à ébullition (vous pouvez commencer en déglaçant des sucs de cuisson avec le vin rouge). Faire réduire presque à sec..
- Verser le fond brun de veau et réduire d'un bon tiers. Chinoiser et reverser la sauce dans la poêle/casserole. Réduire jusqu'à obtenir une sauce bien sirupeuse et légèrement épaisse.
- Finir en montant la sauce avec un peu de beurre. Vanner en remuant la poêle pour obtenir une sauce légèrement brillante (ne pas utiliser de cuillère ou de fouet, remuer juste la poêle/casserole pour faire fondre le beurre). Utiliser immédiatement ou réserver sur bain-marie sans ébullition.
- Le petit + : Si vous utiliser un bordeaux comme vin rouge, cela donne la sauce bordelaise. Si vos trouver la sauce pas assez épaisse, vous pouvez continuer de réduire la sauce, vous la rendait ainsi plus corsée.
Try it with our Roasted Chicken Demi-Glace or our Roasted Vegetable Demi-Glace for poultry or vegetarian dishes. This red wine steak sauce is a basic Marchand de Vin sauce. The New Orleans version is made with minced ham and mushrooms (see the tips), and it's a favorite sauce to serve with beef, pork chops, and Eggs Hussarde. Dash of Cayenne. a great, easy, and artery coating sauce. a wonderful way to dress an inexpensive cut of meat. used the sauce on deer steak, too. mykatzbox from san jose, ca / flag if inappropriate FULL RECIPE BELOW This superb sauce will enhance absolutely any meat, especially if it's a little overcooked or under seasoned! Check out more from Learn To.
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