Beurre Marchand de Vin
Red wine and shallot butter — bordelaise without the stock
Red wine reduced with shallots to a syrup and beaten into butter. Effectively a Bordelaise for people who have not got demi-glace to hand, and on a steak it is very nearly as good.
Ingredients
- 1 1/2 cups dry red wine
- 4 shallots, very finely chopped
- 1 sprig thyme
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- Kosher salt and black pepper
Instructions
- Simmer the wine, shallots and thyme until reduced to about 3 tablespoons of thick syrup, 15 to 20 minutes.
- Remove the thyme and cool the reduction completely. Warm reduction melts the butter.
- Beat the butter until creamy, then beat in the cooled reduction a spoonful at a time.
- Fold in the parsley and lemon juice. Season with salt and pepper.
- Roll in parchment and chill.
Notes
- Cool the reduction fully. This is the only way to get it wrong.
- See also Sauce Bordelaise, which is the full version with demi-glace and marrow.