Marchand de Vin Sauce

Fancy-Smancy Sauce

When company’s coming, I enjoy heading to the butcher and selecting a nice, prime cut of meat to cook and share and maybe making a nice, flavorful sauce. One like I’m making today to compliment a roast, not that a sauce is needed with a fine, prime cut of meat but I still like to serve this on the side, it just adds depth to the meal.

There are days however, when going to the butcher or buying prime cuts is a not option – as in saving time or trying to cut expenses. That’s when you need a good sauce in your range of cooking skills.

Marchand de Vin, French for ‘wine merchant’, Sauce is a classic red reduction sauce made by, what else, reducing red wine with chopped shallots. This is simmered in a basic demiglaze and is perfect for steak and roast beef. I like the Creole version better that is still a wine reduction along with sautéed vegetables in butter and to me; it is tasty made with beef broth, ham and other Creole elements. It is even decadent on a favorite breakfast dish, Eggs Hussarde. We also like this with grilled steaks.

This recipe is very similar to the one from the famous Brennan’s in New Orleans but tweaked to my liking. I have made this sauce using homemade broth made from roasted beef bones and vegetables (and simmered all day) and have made it using double strength beef broth (red can) and to be honest, with everything else going on, I can't tell much difference. Enjoy!

Marchand de Vin Sauce

makes about 3 cups

6 tablespoons butter
1 medium onion, finely chopped
3 garlic pods, finely chopped
1/2 cup finely chopped green onions
1/4 cup finely minced cooked smoked ham
8 ounce thinly sliced mushrooms
1/3 cup all-purpose flour
2 tablespoons Worcestershire
2 cups rich beef broth
1/2 cup dry red wine, Cabernet Sauvignon, Pinot Noir or Merlot
1/2 teaspoon dried crushed thyme
1 medium bay leaf
1/8 teaspoon ground cayenne
Salt and black pepper to taste
1/2 finely chopped fresh parsley

In a large skillet or saucepan, melt butter over medium heat. Sauté onion, garlic, green onions and ham for about 5 minutes or until onions are tender. Add the sliced mushrooms and cook stirring another 2 minutes. Blend in the flour and cook 4 minutes stirring twice.

Add the Worcestershire, beef broth, wine, thyme, bay leaf and cayenne. Reduce heat to low and simmer for 1 hour stirring often to prevent scorching until the sauce thickens slightly. The sauce should coat the back of a spoon.

Remove bay leaf, add salt and pepper to taste and stir in the parsley. Serve immediately or keep warm.