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Marchand du Vin Sauce
Makes 1 1/2 cups
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 tsp cornstarch dissolved in 3 tsp cold water (optional)
fresh ground pepper
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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Marchand Sauce