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.
yield
3 cups
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For marchand de vin sauce
-
6 Tbspbutter
-
1 mdonion, finely chopped
-
1 lggarlic clove, minced
-
1/2 cgreen onions, finely chopped
-
1/3 ccooked ham, finely diced (up to 1/2 cup)
-
1/2 cmushrooms, finely chopped
-
1/3 call purpose flour
-
2 Tbspworcestershire sauce
-
2 cbeef broth
-
1/2 cdry red wine (i used cabernet)
-
1/2 tspthyme, crumbled
-
1/2 cparsley, fresh and finely chopped
-
salt and pepper, to taste
How To Make marchand de vin sauce
-
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.
-
2Add the chopped mushrooms and cook for 3 minutes longer.
-
3Blend in the flour and cook, stirring, for 4 minutes.
-
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.
-
5Stir in parsley. Taste and season with salt and pepper.
-
6Serve with steaks or roast beef.
-
7Makes about 3 cups.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT