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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
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.