Marchand de Vin Sauce

When company?s coming, I enjoy heading to the butcher and selecting a nice, prime cut of meat to cook and share and maybe making a nice, flavorful sauce. One like I?m making today to compliment a roast, not that a sauce is needed with a fine, prime cut of meat but I still like to serve this on the side, it just adds depth to the meal.



There are days however, when going to the butcher or buying prime cuts is a not option ? as in saving time or trying to cut expenses. That?s when you need a good sauce in your range of cooking skills.








makes about 3 cups


6 tablespoons butter
1 medium onion, finely chopped
3 garlic pods, finely chopped
1/2 cup finely chopped green onions
1/4 cup finely minced cooked smoked ham
8 ounce thinly sliced mushrooms
1/3 cup all-purpose flour
2 tablespoons Worcestershire
2 cups rich beef broth
1/2 cup dry red wine, Cabernet Sauvignon, Pinot Noir or Merlot
1/2 teaspoon dried crushed thyme
1 medium bay leaf
1/8 teaspoon ground cayenne
Salt and black pepper to taste
1/2 finely chopped fresh parsley

In a large skillet or saucepan, melt butter over medium heat. Saute onion, garlic, green onions and ham for about 5 minutes or until onions are tender. Add the sliced mushrooms and cook stirring another 2 minutes. Blend in the flour and cook 4 minutes stirring twice.



Add the Worcestershire, beef broth, wine, thyme, bay leaf and cayenne. Reduce heat to low and simmer for 1 hour stirring often to prevent scorching until the sauce thickens slightly. The sauce should coat the back of a spoon.



Remove bay leaf, add salt and pepper to taste and stir in the parsley. Serve immediately or keep warm.