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Marchand de Vin

2 tbsp unsalted butter
12 tbsp soft unsalted butter
1/2 cup shallots, finely chopped
1 1/2 cups dry red wine
1/2 bay leaf
1/4 tsp dried thyme
4 parsley sprigs
2 tsps meat extract, mixed in 3 tbsp hot water
1 tbsp fresh lemon juice
1 tsp flour
2 tbsp finely chopped fresh parsley

Heat 2 tbp butter and slowly saute shallots, stirring, for about
2 minutes. Do not let shallots discolor. Pour in the wine, bay
leaf, thyme, parsley sprigs and simmer until reduced to 3/4 cup.
This will take about 10-15 minutes.

Strain the liquid and return to pot. Add thinned meat extract and
bring to boil. Then set aside.

Cream 12 tbsp softened butter and then beat in lemon juice, flour,
parsley. Incorporate this into warm liquid slowly, about 2 tbsp
at a time.

6 servings

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