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.

Tournedos of beef marchand de vin.

Tournedos of beef marchand de vin.

  • 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.

1 Readers Commented

Join discussion
  1. Louis on June 18, 2017

    I’m a 1st time commenter who has listened to Tom for years on WWL and was delighted to find this website. Thanks so much for the recipe. Yes, our version is indeed “different”, the piquancy and fire that Tabasco and garlic and Worcestershire give it are indeed missing from the classic French version. Yet our version retains the core red wine/shallots/bone marrow base that gives the classic sauce it’s luscious underlying flavor. A really great example of how Creole Cuisine “nativized” most of the classic mother sauces with native ingredients and local flavors. Thanks again for all your hard work and wonderful commentary & critique over the years. Best Regards, Louis.