Sauce Marchand de Vin (Espagnole, Demi-Glaze, Merlot, Shallots)

This 3rd generation mother sauce derives from Sauce Espagnole and Sauce Demi-Glaze. A marchand de vin (French for "wine merchant") sauce is a classic red wine reduction sauce that is best known as French steak sauce. Much like A1 is the go-to sauce in the U.S., this is the French culinary equivalent. In the most classic definition of "sauce". In this case, the sauce is made by reducing dry red wine and chopped shallots and then simmering that in a basic demi-glace. The marchand de vin sauce is delicious served with roasts and steaks. Marchand de vin is not to be confused with other red wine reduction sauces popularly used in French cooking. There are quite a few, and they often get mistaken for each other since they use similar ingredients like demi-glace, shallots, and often, butter. The most commons ones being a Bordelaise sauce (Bordeaux wine, veal stock, beef marrow) and a Bourguignonne (Burgundy wine, mushrooms) sauce. Unlike its close relatives, the best wine to use for a marchand de vin sauce is one with soft tannins like a merlot or a pinot noir.

2 oz (4 Tbsp.) shallots, chopped (60 g)
8 oz (1 cup) Merlot or Pinot Noir (250 mL)
2 cups demi-glaze (500 mL)
1 Tbsp. butter, cold, to finish (15 g)
sea salt
black pepper, freshly ground

In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by half.

Add the demi-glace, then lower heat to a simmer, and reduce for about 3 minutes, or until desired consistency is reached.

Strain using a fine mesh seive. Swirl in the butter, stir until melted. Season with salt and pepper. Serve right away.

Makes about 1½ cups.

Variations:
Flavor bomb: Add one sprig of thyme, one sprig of parsley, and a bay leaf to the wine and shallots. When you strain it, the sprigs and bay leaf will be collected. Toss them out.