MARCHAND DE VIN SAUCE
The Silver Spoon, Phaidon Press
For red meat or broils.
Serves 4
Ingredients
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
Directions
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.
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