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
- 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.
- Add the demi-glace, then lower heat to a simmer and reduce for about 5 minutes.
- 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.