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


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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.

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