MARCHAND DE VIN SAUCE
This sauce is great with steak or roast beef. It also works well as a sauce for some Creole dishes, such as Eggs Hussard, Chicken Rochambeau, and Eggs Sardou.
Provided by Vicki Butts (lazyme)
Categories Gravies
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Melt butter in a large saucepan over medium-low heat; sauté the onion, garlic, green onions, and ham for five minutes, until onions are tender.
- 2. Add the chopped mushrooms and cook for 3 minutes longer.
- 3. Blend in the flour and cook, stirring, for 4 minutes.
- 4. Add the Worcestershire sauce, beef broth, wine, thyme, and bay leaf. Simmer over low heat, stirring occasionally to prevent scorching, until the sauce thickens, about 45 minutes to 1 hour.
- 5. Stir in parsley. Taste and season with salt and pepper.
- 6. Serve with steaks or roast beef.
- 7. Makes about 3 cups.
MARCHAND DE VIN SAUCEBUTTER
This is a compound butter with wine and a deep beefy note, Excellent for steak, but great with any beef.
Provided by Smoky Okie
Categories Sauces
Time 40m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Simmer wine with shallot in small pan until reduced to 1/4cup (about 20 minutes).
- Add pepper, beef extract paste,parsley and lemon juice.
- Cool mixture then blend with butter.
- May be chilled prior to use.
- Keeps for weeks wrapped and refrigerated.
Nutrition Facts : Calories 179.7, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 155.7, Carbohydrate 1.3, Sugar 0.2, Protein 0.3
BRENNAN'S MARCHAND DE VIN SAUCE
Make and share this Brennan's Marchand De Vin Sauce recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 1h15m
Yield 3 cups
Number Of Ingredients 15
Steps:
- Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
- Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
- Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer very slowly until the sauce thickens, about 1 hour.
- Before serving, remove the bay leaf and add the parsley.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 331.5, Fat 23.7, SaturatedFat 14.8, Cholesterol 61.1, Sodium 808, Carbohydrate 19.4, Fiber 1.7, Sugar 3.3, Protein 4.8
MARCHAND DE VIN BUTTER
Number Of Ingredients 5
Steps:
- 1. Combine the wine and shallots in a heavy saucepan and bring to a boil over high heat. Boil until thick, syrupy, and reduced to 3 to 4 tablespoons, about 7 minutes. Let the mixture cool completely.2. Cream the butter in a bowl, mixer, or food processor. Add the wine mixture, parsley, and pepper.3. Spread the butter on a piece of parchment paper or plastic wrap and roll into a compact cylinder. Store the butter in the refrigerator or freezer. Cut off 1-inch slices as needed.Serves 6 to 8
Nutrition Facts : Nutritional Facts Serves
MARCHAND DE VIN
Recipe from Nola Cuisine. You will find this sauce in all of the old line restaurants: Anotoine's, Galatoire's, Brennan's, Arnaud's.
Provided by Lavender Lynn
Categories Sauces
Time 1h5m
Yield 2-3 Cups
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy saucepan and saute the Ham, Onions, Mushrooms, and Garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the Beef Stock and Red Wine, Bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should coast the back of a spoon.
Nutrition Facts : Calories 344.7, Fat 19.9, SaturatedFat 11.8, Cholesterol 64, Sodium 1212.5, Carbohydrate 13.6, Fiber 1.2, Sugar 1.6, Protein 12.4
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EASY FRENCH MARCHAND DE VIN SAUCE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine FrenchTotal Time 50 minsCategory Main CourseCalories 505 per serving
- Season the steaks with pepper and salt. Add the butter to a non-stick pan and place it over high heat until melted. Then add the steaks.
- Cook the steak the way you like it: rare, medium, well done. Remove the cooked steaks and transfer them to a clean plate. Cover with tinfoil and put them aside. Add the minced shallot and mashed garlic to the same hot pan.
- Turn the heat down to medium. Stir for a minute. Then add the dried thyme and the bay leaves. Season with a pinch of pepper and salt.
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