Marchand de Vin Sauce

Vicki Butts (lazyme)


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.


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3 cups
15 Min
1 Hr
Stove Top


  • 6 Tbsp
  • 1 medium
    onion, finely chopped
  • 1 large
    garlic clove, minced
  • 1/2 c
    green onions, finely chopped
  • 1/3 c
    cooked ham, finely diced (up to 1/2 cup)
  • 1/2 c
    mushrooms, finely chopped
  • 1/3 c
    all purpose flour
  • 2 Tbsp
    worcestershire sauce
  • 2 c
    beef broth
  • 1/2 c
    dry red wine (i used cabernet)
  • 1/2 tsp
    thyme, crumbled
  • 1/2 c
    parsley, fresh and finely chopped
  • ·
    salt and pepper, to taste

How to Make Marchand de Vin Sauce


  1. Melt butter in a large saucepan over medium-low heat; sauté the onion, garlic, green onions, and ham for five minutes, until onions are tender.
  2. Add the chopped mushrooms and cook for 3 minutes longer.
  3. Blend in the flour and cook, stirring, for 4 minutes.
  4. Add 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.
  5. Stir in parsley. Taste and season with salt and pepper.
  6. Serve with steaks or roast beef.
  7. Makes about 3 cups.

Printable Recipe Card

About Marchand de Vin Sauce

Course/Dish: Gravies
Main Ingredient: Alcohol
Regional Style: French

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