by Diana Rattray
This red wine steak sauce is a basic Marchand de Vin sauce. The New Orleans version is made with minced ham and mushrooms (see the tips), and it’s a favorite sauce to serve with beef, pork chops, and Eggs Hussarde.
There’s no need to make a demi-glace for this sauce; all you need is beef stock, red wine, and butter, along with shallots and garlic.
Recipe Variation
To make a New Orleans style sauce, add about 1/3 cup each of finely chopped ham and mushrooms and sauté along with the shallot and garlic. Season with Creole seasoning, to taste. Replace the shallots with scallions, if desired.
PrintBasic Marchand de Vin Sauce
Marchand de Vin sauce is a French sauce made with red wine and beef stock. Add minced ham and mushrooms for a Louisiana-style version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Sauces and Seasonings
- Cuisine: French
Ingredients
Scale
- 1 medium shallot
- 1 large clove garlic
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups unsalted beef broth
- 1/2 cup of dry red wine
- 2 teaspoons Worcestershire sauce, or to taste
- 1 small bay leaf
- salt and pepper, to taste
Instructions
- Mince the shallot and garlic.
- Melt the butter in a medium saucepan over medium-low heat; add the shallot and garlic and cook for about 5 minutes, or until the shallot is tender.
- Add the flour to the shallot mixture and continue to cook for 4 minutes, stirring frequently. Add the beef broth, wine, Worcestershire sauce, and bay leaf. Simmer over low heat until the flavors are concentrated and the sauce is thick, about 45 minutes to 1 hour. Stir occasionally to prevent scorching.
- Taste and season with salt and pepper.
