‘Marchand de Vin’ Sauce

Sauce marchand de vin

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 5 tablespoons of the wine which you have chosen to drink with the meal
  • 60 g (2 oz) butter
  • ½ teaspoon Dijon mustard
  • 2 tablespoons finely-chopped onion
  • 1 clove of garlic, crushed
  • 1 sprig thyme
  • salt, pepper


  1. Having cooked your steak take it out of the frying-pan and keep it hot. Throw away the fat, but on no account wash the frying-pan, which will be encrusted with delicious caramelised juices.
  2. Put in the chopped onion and a teaspoon of butter and allow to cook fast for 2 minutes, then pour in the wine and add the garlic and thyme. Boil rapidly until only 3–4 tablespoons of liquid are left.
  3. Remove the pan from the heat and whisk in the rest of the butter, cut into little pieces, add the mustard. Season with pepper (in theory the sauce should already be salty enough). Add the pink juices which have run out of the meat.
  4. Arrange the pieces of meat on hot plates and strain the sauce over them.

Recommended wines

  • Red Beaujolais-Fleurie, Juliénas, Brouilly (not to be confused with Beaujolais Villages or Beaujolais Primeur).