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We served Marchand Du Vin with some of our Sunday Brunch dishes.  It's a wonderful, complex  Marchand Du Vin Saucebrown sauce whose flavors compliment a variety of dishes.    It's an amazing steak sauce, it makes even a simple steak very elegant and 'uptown'.

Recipe By     : Sitara
Serving Size  : 20   Preparation Time :1:30
Categories    : Breakfast                        New Orleans/Cajun/Creole
                Luncheon                         Main Dishes
                Sauces                           Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      tablespoons   butter
   1      cup           onion -- finely chopped
   1      cup           scallion -- finely chopped
   3      teaspoons     garlic -- finely chopped
   1      cup           ham -- finely minced
   1      cup           mushrooms -- finely chopped
     2/3  cup           flour
   4      tablespoons   Worcestershire sauce
   4      cups          beef stock
   1      cup           red wine
   3      teaspoons     thyme
   2      large         bay leaf
   1      cup           fresh parsley -- finely chopped
                        salt and pepper to taste

1. Saute butter, onion, garlic, scallions, ham, and mushrooms until onion is soft and ingredients are beginning to color.

2.  Add flour and cook, stirring constantly for 4 minutes.

3.  Add rest of ingredients, stirring well to incorporate all.    Cook at a low simmer for one hour.      Taste for salt and pepper.

You may strain this sauce if you want it to be completely silky-smooth, or leave it chunky with the ingredients all in place.  It's up to you, depending on the dish you serve it with.