Marchand De Vin New Orleans Style

• 14 cup unsalted butter
• 14 cup shallot, minced
• 1 tablespoon garlic, minced
• 12 cup cabernet sauvignon wine
• 3 cups water
• 2 tablespoons glace de viande (*)

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.

unsalted butter, shallot, garlic, cabernet sauvignon wine, water, glace de viande

Taken from www.food.com/recipe/marchand-de-vin-new-orleans-style-104742 (may not work)