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Marchand de Vin Sauce

Marchand de Vin Sauce

This recipe goes with Eggs Hussarde

Coastal Living MARCH 1999

  • Yield: 2 cups

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 small onion, chopped
  • 1/2 cup chopped mushrooms
  • 1 large tomato, peeled, seeded, and chopped
  • 1 garlic clove, minced
  • 1 celery rib, minced
  • 2 tablespoons chopped fresh parsley
  • 1 cup dry red wine
  • 1 cup beef broth
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon dried thyme

Preparation

Melt butter in a heavy saucepan over medium heat; whisk in flour, and cook, whisking constantly, until lightly browned. Add onion and mushrooms; cook, stirring constantly, 1 minute. Add tomato and remaining ingredients; bring to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes. Remove bay leaves before serving.

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Marchand de Vin Sauce recipe

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