Marchand de Vin Sauce Recipe


| 12/11/2015 10:21:00 AM


Tags: mushrooms, local food, sauces, recipes, condiments, wine, eggs, Louisiana, Wendy Akin,

I use portions of this Marchand de Vin sauce to enrich beef stews, other sauces, and in the version of Eggs Benedict called Eggs Hussarde. (Spread the English muffin with it, then top as usual with ham, an egg and Hollandaise. A dollop of this makes a plain meal into something really special.

I love classic New Orleans food! Sometimes, though, the chefs are absolutely reckless with the butter, so I adapted this for our healthier diet. There’s nothing wrong with a little butter; it does add body and richness. I’ll give the recipe in two sizes.

One note on cooking with wine: Use a wine you’ll happily drink! Not to say a $40 bottle, but at least use a good table wine. Please, do not ever buy “cooking wine” at the grocery!  It’s loaded with salt to make it unpalatable and it could ruin your recipe.

Marchand de Vin Sauce Recipe

Ingredients for 5 cups of sauce

• 1 stick butter
• 1/2 cup best olive oil
• 2 cups onion, roughly chopped
• 2 pounds mushrooms, white or crimini or mix
• 4 cloves roasted garlic
• 2 tsp Herbes de Provence (or just thyme)
• 1 cup ham, diced
• 3 cups strong beef stock or bouillon
• 1/2 bottle good red wine, merlot or a cabernet
• 1/8 tsp Espelette pepper or cayenne




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