Sauce Marchand
Ingredients
Sauce Marchand
- 225 milliliters red wine such as Bordeaux
- 30 grams sliced shallot
- 60 grams sliced carrots
- 15 grams sliced mushrooms
- 15 grams sliced garlic
- 10 ea parsley sprigs
- 2 ea thyme sprigs
- 1 ea bay leaf
- 6 ea black peppercorns
- 225 milliliters veal stock or chicken jus
Bordelaise Syrup
- 100 grams Bordelaise Sauce
- 50 grams liquid glucose
- 25 grams granulated sugar
- 25 grams red wine vinegar
Instructions
Sauce Marchand
- In a saucepan, bring the wine, shallot, carrots, mushrooms, garlic, parsley, thyme, and bay leaf to a simmer, and simmer until almost all the liquid has evaporated.
- Add the peppercorns and jus, then simmer for 10 to 15 minutes, or until the stock is reduced to a sauce consistency.
- Strain the sauce through a chinois or fine-mesh conical strainer into a small saucepan.
- Makes about 110 milliliters
Bordelaise Syrup
- Combine the bordelaise sauce, glucose, sugar, and vinegar in a saucepan and simmer to reduce by about half, until syrupy.
- Makes about 125 grams
