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Brennan's Marchand De Vin Sauce

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 tablespoons 90ml Butter

    2. 1/2 cup 31g / 1.1oz Finely-chopped onion

    3. 1 1/2 teaspoons 7 1/2ml Finely-chopped garlic

    4. 1/2 cup 73g / 2.6oz Finely-chopped scallions

    5. 1/2 cup 118ml Finely-chopped boiled ham

    6. 1/2 cup 73g / 2.6oz Finely-chopped mushrooms

    7. 1/3 cup 20g / 0.7oz All-purpose flour

    8. 2 tablespoons 30ml Worcestershire sauce

    9. 2 cups 474ml Beef stock

    10. 1/2 cup 118ml Red wine

    11. 1 1/2 teaspoons 7 1/2ml Thyme leaves

    12. 1 Bay leaf

    13. 1/2 cup 73g / 2.6oz Finely-chopped fresh parsley

    14. Salt - to taste

    15. Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Melt the butter in a large saucepan or Dutch oven and saute the onion, garlic, scallions and ham for 5 minutes. Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.

    2. Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer until the sauce thickens, about 1 hour.

    3. Before serving, remove the bay leaf and add the parsley. Season with salt and pepper to taste.

    4. This recipe yields 3 cups.

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