Wine Merchant Butter (Beurre Marchand de Vin)

Source

Author: Bob and Robin Young

Source: "The Sauce Bible: Guide to the Saucier's Craft", David Paul Larousse

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Author Notes

In order to have the "perfect" sauce, one must have the "perfect" resource and ingredients. This resource book is a must for any serious Chef, professional or otherwise.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Yield: 1 Cup

Ingredients

1

Shallot, minced

1

c

Dry Reed Wine

1

c

Beef Stock, heated

1

T

Parsley, minced

½

lbs

Butter, unsalted and at room temperature cut into chunks

pinch

White Pepper

1

1. Simmer the shallot and wine until reduced by half. Add the stock and continue to reduce until 2 Tablespoons of liquid remain.

2

Whip the reduction along with the remaining ingredients until thoroughly blended.

3

Wrap the butter and store in a refrigerator.

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Tips

Marchand de Vin indicates a dish seasoned with red wine and shallot reduction. Any grilled or broiled meat can be garnished with this rich butter.