See Also: Cooking Club · Sauces and Marinades
Marchand de Vin Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Use this as a great sauce for fish, seafood, chicken, etc. and especially for chicken Rochambeau.
1/2 cup unsalted butter
3 tablespoons unbleached all purpose flour
2 cloves garlic, very finely minced
2 green onions, very thinly sliced
1 small shallot, very finely diced (about 1/4 cup or so)
1/2 - 3/4 cup fresh mushrooms, finely chopped
1/4 cup ham, very finely diced
1/2 teaspoon sea salt
1/8 - 1/4 teaspoon cayenne pepper
1 cup chicken or vegetable stock, warmed
1/2 cup red wine
In heavy bottomed saucepan, melt the butter and then whisk in the flour. Cook and stir over medium heat until the a nice light brown color. Quickly blend in the garlic, onions, shallot, mushrooms, ham, salt and cayenne. Cook and stir 3-4 minutes. Combine the warmed stock with the red wine and then gradually blend/whisk it into the saucepan, stirring constantly so that the sauce will not get lumpy. Cook about 5 minutes or more on low heat to blend flavors and to make a rich smooth sauce.
Recipe created 2015-03-02.
