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Marchand de Vin




Source of Recipe


Chef Michael Roussel, Brennan�s Restaurant, New Orleans, La.


List of Ingredients




3 ounces unsalted butter
2 ounces (1⁄4 cup) finely chopped onion
11⁄2 teaspoons finely chopped garlic
2 ounces (1⁄4 cup) finely chopped green onion
2 ounces (1⁄4 cup) finely chopped boiled ham
2 ounces (1⁄4 cup) finely chopped mushrooms
1⁄3 cup all-purpose flour
2 tablespoons Worcestershire sauce
1 pint beef stock or broth
4 ounces (1⁄2 cup) red wine
11⁄2 teaspoons dried thyme leaves
1 bay leaf
11⁄2 ounces (3 tablespoons) finely chopped fresh parsley
Salt and pepper to taste



Recipe



Melt the butter in a large saucepan and saute the onion, garlic, green onions and ham for 5 minutes.
Add the mushrooms, reduce the heat to medium and cook for 2 minutes.
Blend in the flour and cook, stirring, for 4 minutes. Then add the Worcestershire sauce, stock, wine, thyme and bay leaf. Simmer until the sauce thickens, approximately 1 hour.
At service, remove the bay leaf and add the parsley. Season to taste with salt and pepper.
For a smoother texture, pass the sauce through a fine mesh strainer before adding the parsley. Yield: 24 ounces