MARCHAND DE VIN Meaning and
Definition
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Marchand de Vin is a culinary term borrowed from French, referring to a rich and savory brown sauce commonly used in traditional cuisines. Literally translated as "wine merchant" or sometimes "wine dealer," the term signifies the prominent role that red wine plays in creating this flavorful sauce.
Marchand de Vin sauce is typically made by reducing red wine, usually a dry variety such as a Burgundy or Bordeaux, along with diced onions, garlic, and various herbs and spices, until the mixture becomes thick and syrupy. The sauce is then combined with a rich brown beef or veal stock and further reduced to enhance its flavors. The addition of butter at the end gives a glossy texture to the sauce, further enriching its taste. The result is a velvety, deep brown sauce with a complex flavor profile, characterized by the fruity and tannic notes of the wine as well as the savory undertones from the stock and aromatics.
Marchand de Vin sauce is commonly used to accompany grilled or roasted meats, particularly beef and game, providing a luscious and savory component to the dish. It can also be used as a base for other sauces or as a flavoring agent in stews and braises. This classic French sauce adds depth, complexity, and a touch of elegance to a wide range of dishes, making it a staple in haute cuisine and French culinary tradition.
Common Misspellings for MARCHAND DE VIN
- narchand de vin
- karchand de vin
- jarchand de vin
- mzrchand de vin
- msrchand de vin
- mwrchand de vin
- mqrchand de vin
- maechand de vin
- madchand de vin
- mafchand de vin
- matchand de vin
- ma5chand de vin
- ma4chand de vin
- marxhand de vin
- marvhand de vin
- marfhand de vin
- mardhand de vin
- marcgand de vin
- marcband de vin
