by Chef Matt Murphy from The Irish House

  • 1 quart demi-glace
  • 1 cup red wine
  • ¼ cup chopped shallots
  • Kosher salt and freshly ground black pepper, to taste

Preparation:

  1. 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 three-fourths.
  2. Add the demi-glace, then lower heat to a simmer and reduce for about 5 minutes.
  3. Strain through a mesh strainer, season to taste with Kosher salt and black pepper. Serve right away.

Makes about 1 quart of Marchand de Vin Sauce.

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