Sauce Marchand de Vin

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Preparation info

  • About

    1Β½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ΒΌ cup butter
  • 2 tablespoons finely chopped shallots or green onions
  • β…“ cup dry red wine
  • 1 cup Brown Sauce
  • 1 tablespoon cognac
  • Juice of Β½ lemon
  • Salt and freshly ground black pepper


  1. Melt half of the butter in a saucepan. Cook shallots in it for two minutes, stirring. Add wine; cook to reduce by half. Add the brown sauce and simmer for fifteen minutes. Remove from heat.

  2. Add cognac and remaining butter. Swirl pan until butter melts. Add lemon juice, salt and pepper. Serve with grilled steak.

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