Marchand De Vin New Orleans Style
"A variation of Chef John Folse's recipe. I use a good cabernet rather than burgundy in the recipe."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
2
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
- Melt butter in a heavy saucepan.
- Add shallots and garlic.
- Saute until limp, but not browned.
- Deglaze the pan with the red wine.
- Reduce to 1/4 cup.
- Add the water and the glace.
- Stir until the glace is dissolved.
- Reduce by 2/3.
- Add salt and pepper if desired.
- *recipefor glace de viand#70198 by Toby Jermain.
- Takes some time but worth every minute.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
