Marchand De Vin Sauce - Recipe

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MARCHAND DE VIN SAUCE
3/4 c. butter 1/3 c. finely chopped mushrooms 1/2 c. minced ham 1/3 c. finely chopped shallots 1/2 c. finely chopped onion 2 tbsp. garlic, minced 2 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper Dash cayenne 3/4 c. beef stock 1/2 c. red wine In a 9-inch skillet melt butter and lightly saute the mushrooms, ham, shallots, onion and garlic. When the onion is golden brown, add the flour, salt, pepper and cayenne. Brown well, about 7 to 10 minutes. Blend in the stock and the wine and simmer over low heat for 35 to 45 minutes. Yield: 2 cups. Serve over cooked beef wellington.

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Marchand De Vin Sauce

· Feb 8 · #163501

John Navratil (Texas) says:

Delicious and very popular. This was my first time to prepare this and I only had reduced fat beef broth, which I reduced from to 3/4 of original volume. This exacerbated the salt so I didn't add as much as the recipe called for. Not as deeply flavored as it might have been, but it was still very well received.

It will be done again with real stock. Bear in mind this is a sauce, not a engineering masterpiece.

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