Marchand De Vin Sauce
|Dry red wine||3⁄4 Cup (12 tbs)|
|Brown sauce/Canned beef gravy||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
1. Heat four tablespoons of the butter until hot but not smoking. Slowly cook the scallions in it until wilted.
2. Add the wine and simmer, uncovered, until the liquid is reduced to one-quarter cup.
3. Add the brown sauce and lemon juice and heat. Add the remaining butter, bit by bit, swirling it in by rotating the pan gently.