• Tommy Centola

Brennan’s Marchand de Vin Sauce

Updated: Jan 4

Grilling is a summer sport. From burgers to steaks to seafood and all meats and vegetables in-between, grilling adds a unique flavor to your meals. This week, I want to take your grilled dishes a step further by posting a couple of sauces to elevate your outdoor meals. The first one is a red wine reduction sauce from the old Brennan’s restaurant. It is great on steaks.

6 tablespoons Butter

1/2 cup Onion, finely chopped

1 1/2 teaspoons Garlic, minced

1/2 cup Scallions, finely chopped

1/2 cup boiled Ham, finely chopped

1/2 cup Mushrooms, finely chopped

1/2 cup All-purpose Flour

2 tablespoons Worcestershire Sauce

2 cups Beef Stock

1/2 cup Red Wine

1 1/2 teaspoons Thyme Leaves

1 Bay Leaf

1/2 cup fresh parsley, finely chopped

Salt and Black Pepper to taste

Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes. Add mushrooms, reduce heat to medium and cook 2 minutes. Blend in flour and cook, stirring 4 minutes, then add the Worcestershire, beef stock, wine, thyme and bay leaf. Simmer until the sauce thickens, about 1 hour. Before serving, remove the bay leaf and add the parsley. Season with salt and pepper to taste.


Good Cooking, Good Eating and Good Living!!!


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