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Marchand Du Vin Sauce

  • 1/4 cup chopped shallots (about 5 medium shallots)
  • 1 clove garlic, smashed, peeled, and minced
  • 2 cups red wine
  • 1 cup chicken, duck, or veal broth
  • 1 Tbsp chicken, duck or veal glaze (very concentrated broth)
  • 2 tsps cornstarch dissolved in 3 tsp cold water (optional)
  • fresh ground pepper

Makes 1 1/2 cups. Put shallots, garlic, wine and 1/2 cup of broth in a 8 cup glass measure. Cook, uncovered, at 100% for 20 minutes, until reduced by one half. Remove from oven and deglaze roast cooking pan with this mixture, then cook on top of the stove until slightly thickened, and season to taste. If not deglazing, briskly stir in cornstarch slurry and cook uncovered, at 100% for 2 minutes. Season to taste.

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