AllenOK
New member
Before you get any further, please note that it's been YEARS since I've made this sauce. I have since learned many tricks of the trade when it comes to making good sauces. I can probably tweak this sauce. I may have to make it soon so I can figure out what those tweaks are.
Marchand du Vin
yields: ~ 2 ½ c
3 strips bacon, cut into lardons
¼ c chopped green onions
¼ c chopped yellow onions
½ t minced garlic
¼ c sliced mushrooms
2 T + 2 t flour
1 c beef stock
¼ c red wine
½ T Worcestershire sauce
1 t thyme
1 T whole butter
¼ c parsley, chopped
Fry bacon until crisp, remove bacon and keep warm. Using the grease, sauté green onion, yellow onions, and garlic 5 minutes. Add mushrooms, sauté 2 minutes. Add flour, sauté 4 minutes. Add stock, wine, Worcestershire, and thyme, reduce. Finish the sauce with the butter and parsley, swirling to incorporate.
Marchand du Vin
yields: ~ 2 ½ c
3 strips bacon, cut into lardons
¼ c chopped green onions
¼ c chopped yellow onions
½ t minced garlic
¼ c sliced mushrooms
2 T + 2 t flour
1 c beef stock
¼ c red wine
½ T Worcestershire sauce
1 t thyme
1 T whole butter
¼ c parsley, chopped
Fry bacon until crisp, remove bacon and keep warm. Using the grease, sauté green onion, yellow onions, and garlic 5 minutes. Add mushrooms, sauté 2 minutes. Add flour, sauté 4 minutes. Add stock, wine, Worcestershire, and thyme, reduce. Finish the sauce with the butter and parsley, swirling to incorporate.
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