Sauce: Marchand de vin

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Professional Cooking: Sauces, Marchand de Vin” from resources.escoffier.edu

Sauce: Marchand de vin recipe
Serving Size: Not set

Ingredients

- 6 fl oz (200 mL) red wine
- 2 oz (60 g) chopped shallots
- 1 qt (1 L) demi-glace

Instructions

1. Simmer wine and shallots until one-quarter remains.
2. Add demi-glace; simmer gently, then strain and serve.

Published rounded pairs retained; simmer duration unspecified.

Yield: Not specified; based on 1 qt (1 L) demi-glace

Source: Adapted from Wayne Gisslen, Professional Cooking, chapter 9, page 193.
https://resources.escoffier.edu/textbooks/gisslen/professional_cooking_09.pdf
Recipe Metadata
Recipe ID
14453
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14453

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!