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: 15 mins
• 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

1. Melt butter in a heavy saucepan.
2. Add shallots and garlic.
3. Saute until limp, but not browned.
4. Deglaze the pan with the red wine.
5. Reduce to 1/4 cup.
6. Add the water and the glace.
7. Stir until the glace is dissolved.
8. Reduce by 2/3.
9. Add salt and pepper if desired.
10. *recipefor glace de viand#70198 by Toby Jermain.
11. Takes some time but worth every minute.