Marchand De Vin New Orleans Style |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A variation of Chef John Folse's recipe. I use a good cabernet rather than burgundy in the recipe. Ingredients:
1/4 cup unsalted butter |
1/4 cup shallot, minced |
1 tablespoon garlic, minced |
1/2 cup cabernet sauvignon wine |
3 cups water |
2 tablespoons glace de viande (*) |
Directions:
1. Melt butter in a heavy saucepan.
2. Add shallots and garlic.
3. Saute until limp, but not browned.
4. Deglaze the pan with the red wine.
5. Reduce to 1/4 cup.
6. Add the water and the glace.
7. Stir until the glace is dissolved.
8. Reduce by 2/3.
9. Add salt and pepper if desired.
10. *recipefor glace de viand#70198 by Toby Jermain.
11. Takes some time but worth every minute.
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