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!!!