Marchand de Vin Sauce
Ingredients
- 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
Instructions
- 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.