Beurre Marchand de Vins

Beurre Marchand de Vins (bur mahr-shawn d’ van) may be served zoith steaks, hamburgers or liver or used to enrich a brown sauce.

1 tablespoons finely chopped shallots

1 fl. oz. red wine

2 tablespoons brown stock

2 teaspoon salt :{ teaspoon white pepper

4 oz. butter

1 tablespoon chopped parsley juice of ‘, lemon

In a small saucepan, simmer the shallots, wine, stock, salt and pepper over moderate heat until the liquid has been reduced by half. Let the liquid cool.

Cream the butter in a small mixing bowl until it is light and creamy. Beat the butter, a tablespoon at a time, into the wine mixture. Mix in the parsley and the lemon juice. Taste the mixture and add more salt, pepper and lemon juice if necessary.

Chill the mixture before using it.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus