Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Marchand De Vin

Recipe from: Lavender Lynn
Servings: 2 to 3 cups

Recipe from Nola Cuisine. You will find this sauce in all of the old line restaurants: Anotoine's, Galatoire's, Brennan's, Arnaud's.

3 tablespoons unsalted butter
½ cup ham, finely minced
½ cup green onion, finely chopped
½ cup mushroom, finely chopped
2 tablespoons garlic, minced
2 tablespoons flour
1½ cups beef stock
¾ cup red wine
salt and freshly ground black pepper, to taste
1 dash cayenne

Melt the butter in a heavy saucepan and sauté the Ham, Onions, Mushrooms, and garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the Beef Stock and Red Wine, Bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should coast the back of a spoon.

Note:
The Marchand de Vin (French for "wine merchant") Sauce is the classic red wine reduction sauce. It's made by reducing red wine and chopped shallots and then simmering in a basic demi-glace. The Marchand de Vin sauce is delicious served with roasts and steaks.


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