Basic Marchand de Vin Sauce
Marchand de Vin sauce is a French style sauce made with red wine and beef stock. This is a basic sauce for steak, or make it Louisiana style with minced ham and mushrooms.
Marchand de Vin is a classic French red wine sauce known for its deep color, rich flavor, and silky texture. Traditionally served with steaks or roasts, it brings a restaurant-level finish to simple cooked meats. The slow simmer concentrates the wine and broth into a sauce that’s elegant yet easy to prepare at home.
This version is versatile—you can keep it classic or turn it into the Louisiana-style adaptation by adding minced ham and mushrooms. It’s a great recipe to keep in your back pocket for elevating everything from grilled steak to pot roast leftovers.
What You’ll Like About This Dish
Classic flavor. A true French restaurant-style wine reduction.
Easy to make. Straightforward steps with simple ingredients.
Versatile. Serve with beef, pork, lamb, or even mushrooms.
Adaptable. Add ham and mushrooms for a Cajun-Creole twist.
Ingredient Notes
- Shallot – Adds mild, refined onion flavor to the base.
- Garlic – Enhances depth and aroma.
- Butter + flour – Create the roux that thickens the sauce.
- Beef broth – Unsalted is best so you can control the seasoning.
- Dry red wine – Use something you enjoy drinking; Cabernet, Merlot, or Pinot Noir all work.
- Worcestershire sauce – Adds umami and balance.
- Bay leaf – Infuses subtle herbal notes.
Steps to Make Basic Marchand de Vin Sauce
- Mince the shallot and garlic.
- Cook them in butter until tender.
- Stir in the flour and cook to form a light roux.
- Add the broth, wine, Worcestershire, and bay leaf.
- Simmer slowly until thickened and concentrated.
- Season to taste before serving.
Tips
- Use a good-quality dry red wine for the best flavor.
- Simmer gently to avoid burning the roux or reducing too quickly.
- Strain the finished sauce if you prefer a smooth texture.
- Add sautéed mushrooms and diced ham for Louisiana-style Marchand de Vin.
Recipe Variations
- Louisiana-style version. Stir in minced ham and sautéed mushrooms before serving.
- Glossy finish. Whisk in a tablespoon of cold butter at the end for shine.
- Herb twist. Add a sprig of thyme during the simmer.
- Beefier flavor. Replace some of the broth with demi-glace if available.
Serving Suggestions
- Serve over grilled or pan-seared steaks.
- Pair with roast beef, pork tenderloin, or lamb chops.
- Add to meatloaf or hamburger steaks for richness.
- Garnish with parsley or freshly cracked black pepper.
How to Store
Refrigerate: Store cooled sauce in an airtight container for up to 4 days.
Freeze: Freeze in small portions for up to 3 months. Thaw gently before reheating.
Reheat: Warm over low heat, whisking to restore smoothness. Add a splash of broth if too thick.
Basic Marchand de Vin Sauce
Ingredients
- 1 medium shallot
- 1 large garlic clove
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups beef broth, unsalted
- 1/2 cup dry red wine
- 2 teaspoons Worcestershire sauce, or to taste
- 1 small bay leaf
- salt and pepper, to taste
Instructions
- Mince the shallot and garlic.
- Melt the butter in a medium saucepan over medium-low heat; add the shallot and garlic and cook for about 5 minutes, or until the shallot is tender.
- Add the flour to the shallot mixture and continue to cook for 4 minutes, stirring frequently. Add the beef broth, wine, Worcestershire sauce, and bay leaf. Simmer over low heat until the flavors are concentrated and the sauce is thick, about 45 minutes to 1 hour. Stir occasionally to prevent scorching.
- Taste and season with salt and pepper.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
