Marchand de Vin Sauce
This is the great sauce for steaks in the old-line Creole restaurants. As is often the case, the New Orleans version of this is much different from the classic French sauce of the same name. When serving, place this right on top of the steak (or whatever–this is also good with many other dishes, from eggs to pork chops), not underneath.
My reading of old cookbooks tells me that this sauce originally contained chips of marrow. I love that flavor, and include it in the recipe in case you can get your hands on that.
- 1 stick butter
- 1/3 cup flour
- 2 slices ham, chopped finely
- 1 green onion, sliced thin
- 2 Tbs. chopped French shallots
- 4 cloves garlic, chopped
- 1 cup dry red wine
- 2 cups beef stock
- Beef marrow, up to 1/4 cup, chopped (optional)
- 1 bay leaf
- 1 Tbs. Worcestershire
- 1/8 tsp. thyme
- 1/2 tsp. salt
- 1/4 tsp. Tabasco
1. Heat the butter until it bubbles over medium-low heat, then stir in the flour. Make a light brown roux, stirring constantly to avoid burning.
2. Add the ham, green onions, shallots, and garlic, and sauté until the vegetables are soft. Add the wine and bring to a boil, whisking to dissolve the roux into the wine. Reduce the wine by about half.
3. Add the beef stock, marrow, bay leaf, Worcestershire and thyme, and bring to a boil. Reduce to a simmer and cook, stirring now and then, for a half hour to 45 minutes, until a sauce consistency is achieved. Don’t over-thicken.
4. Add salt and Tabasco to taste. Remove the bay leaf.
Makes about two cups.