(since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

RECIPE SECTION - Over 10,000 Recipes


You are here > Home

RECIPESSauces, Salsas, etc.Hot & Warm Sauces pg 2 >  Marchand De Vin Sauce


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




The Silver Spoon, Phaidon Press

For red meat or broils.
Serves 4

• 2 shallots, finely chopped
• 1 cup red wine
• pinch of chopped fresh thyme
• 1/2 bay leaf, crumbled
• 5 tablespoons butter, softened and cut into pieces
• juice of 1/2 lemon, strained
• salt and pepper

Put the shallots in a pan and add the wine, thyme and bay leaf and season with salt and pepper.

Cook over low heat until the liquid has reduced by about half.

Remove the pan from the heat, strain and whisk in the butter, one piece at a time.

When the mixture is thick and frothy, whisk in the lemon juice.

Pour into a sauce boat and serve.

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages