marchand de vin sauce
This sauce is great with steak or roast beef. It also works well as a sauce for some Creole dishes, such as Eggs Hussard, Chicken Rochambeau, and Eggs Sardou.
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
3 cups
Ingredients
- 6 tablespoons butter
- 1 medium onion, finely chopped
- 1 large garlic clove, minced
- 1/2 cup green onions, finely chopped
- 1/3 cup cooked ham, finely diced (up to 1/2 cup)
- 1/2 cup mushrooms, finely chopped
- 1/3 cup all purpose flour
- 2 tablespoons worcestershire sauce
- 2 cups beef broth
- 1/2 cup dry red wine (i used cabernet)
- 1/2 teaspoon thyme, crumbled
- 1/2 cup parsley, fresh and finely chopped
- - salt and pepper, to taste
How To Make marchand de vin sauce
-
Step 1Melt butter in a large saucepan over medium-low heat; sauté the onion, garlic, green onions, and ham for five minutes, until onions are tender.
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Step 2Add the chopped mushrooms and cook for 3 minutes longer.
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Step 3Blend in the flour and cook, stirring, for 4 minutes.
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Step 4Add the Worcestershire sauce, beef broth, wine, thyme, and bay leaf. Simmer over low heat, stirring occasionally to prevent scorching, until the sauce thickens, about 45 minutes to 1 hour.
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Step 5Stir in parsley. Taste and season with salt and pepper.
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Step 6Serve with steaks or roast beef.
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Step 7Makes about 3 cups.
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