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.
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yield
3 cups
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For marchand de vin sauce
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6 Tbspbutter
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1 mdonion, finely chopped
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1 lggarlic clove, minced
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1/2 cgreen onions, finely chopped
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1/3 ccooked ham, finely diced (up to 1/2 cup)
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1/2 cmushrooms, finely chopped
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1/3 call purpose flour
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2 Tbspworcestershire sauce
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2 cbeef broth
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1/2 cdry red wine (i used cabernet)
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1/2 tspthyme, crumbled
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1/2 cparsley, fresh and finely chopped
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salt and pepper, to taste
How To Make marchand de vin sauce
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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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2Add the chopped mushrooms and cook for 3 minutes longer.
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3Blend in the flour and cook, stirring, for 4 minutes.
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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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5Stir in parsley. Taste and season with salt and pepper.
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6Serve with steaks or roast beef.
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7Makes about 3 cups.
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