Wine Merchant Sauce / Red wine sauce
Comment: The wine merchant sauce or red wine sauce is essentially a reduction of wine which goes well with red meats. Bordelaise sauce, more traditional add diced beef marrow. Add the beurre manié little by little, bringing to a simmer each time, until the proper consistency is reached.
2 or 3 people
2 large or 4 small shallots
2 crushed garlic cloves
250 ml beef or veal stock
500 ml strong red wine
2+ sprigs of thyme
2 bay leaves
beurre manié (10g, 10g)
20+ g of butter, diced
S + P
Coarsely chop the shallots and sweat them in a little butter over low heat.
Add the garlic, then the thyme and the bay leaf.
Add the wine and reduce boiling by about 80%.
Add the fond and reduce to 50% or more depending on the fond to obtain a very tasty sauce.
Pass through a colander and keep only the liquid.
Add salt if necessary (normally not) and pepper.
Put the sauce back in the pan or in a small saucepan and whip in the beurre manié for a proper consistancy. Finally lower the heat and dissolve the butter slowly while turning the pan to get a smooth and shiny sauce.