BRENNAN'S MARCHAND DE VIN SAUCE
Make and share this Brennan's Marchand De Vin Sauce recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 1h15m
Yield 3 cups
Number Of Ingredients 15
Steps:
- Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
- Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
- Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer very slowly until the sauce thickens, about 1 hour.
- Before serving, remove the bay leaf and add the parsley.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 331.5, Fat 23.7, SaturatedFat 14.8, Cholesterol 61.1, Sodium 808, Carbohydrate 19.4, Fiber 1.7, Sugar 3.3, Protein 4.8
MARCHAND DE VIN (MUSHROOM WINE SAUCE) FROM SCRATCH
I only make this sauce once a year as it is time intensive (although not difficult), but the results are worth it for special occasions. I make it in steps over several days. It is a combination of several different recipes, so I am posting it here so I don't have to flip through books and pieces of paper next time I make it. It is fantastic with Beef Wellington, which is what I usually make it for, but would be great with other roasted meat such as prime rib, etc. Make sure to use a high quality dry red wine (cabernet, burgundy, zinfandel) or Madeira with this. You don't want to go through all the trouble and not use a fine wine. :) IMPORTANT TIPS: 1. Resist any urge to season the sauces between steps. If you are tasting the sauces as you go, you may think it needs salt. But keep in mind this is reduced in each step and adding any salt, etc. in between steps can result in disaster. Wait until the final sauce to salt and pepper. 2. Use a wooden spoon for stirring sauces as the simmer, not a whisk. A whisk incorporates air and lightens the sauce. You want a dark smooth silky sauce. 3. Skim the fatty foam that rises to the top in each step while simmering. Just use a ladle and skim the top every so often.
Provided by Izzblizz
Categories Sauces
Time P4D
Yield 2 Cups, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- STEP 1 - BEEF STOCK:.
- Preheat Oven to 425°F
- Place beef bones in lightly oiled roasting pan and roast for 20 minutes.
- Add unpeeled chopped onion, unpeeled chopped carrots, and chopped celery stalks to bones in roasting pan after 20 minutes. Roast, stirring occasionally to prevent vegetables from burning, until bones are well browned (about another 30 minutes). Pour off fat.
- Remove roasted bones and vegetables to large stockpot.
- Add 1 cup water to roasting pan and deglaze, scraping up brown bits. Add to stock pot. Add additional cold water (6-8 Cups) to cover bones and vegetables.
- Slowly bring to boil. Reduce heat at once to simmer. Simmer partly covered 30 minutes.
- Skim off any foam that has accumulated and add Boquet Garni (Wrap 2 sprigs of thyme or 1 tablespoons dried thyme, 4 sprigs parsley, bay leaf, and 2 cloves in cheese cloth, tie off to make a pouch and add to stock).
- Continue simmering partly covered 6-8 hours. Add additional water to cover and skim foam off top as necessary.
- Strain, cool and refrigerate. You should have 6-7 cups stock. You will need about 5 and 3/4 cups for remainder of recipe. I refrigerate overnight and then continue with next step.
- STEP 2: SAUCE ESPAGNOLE (BROWN SAUCE).
- Skim off accumulated fat from your refrigerated Stock from Step 1 (fat will be on layer on top). Reserve 3 tablespoons fat.
- Melt 3 tablespoons reserved stock fat in saucepan over medium heat. Saute 1/4 cup chopped onion, 2 tablespoons chopped carrots, and 2 tablespoons chopped celery in fat until lightly browned.
- Add 3 tablespoons flour, stirring until browned.
- Add 3 peppercorns, 3/4 cup diced tomatoes (or tomato puree), 2 tablespoons chopped parsley. Stir.
- Add 3 Cups of your Stock from Step 1 (reserve rest in refrigerator for later steps). Increase heat to high, bring to boil, stirring, then reduce heat to simmer.
- Simmer uncovered about 2 hours until sauce is consistency of heavy cream (no thicker) and you have approximately 1.5 to 2 Cups sauce. Skim foam occasionally from top.
- Strain through fine mesh strainer and cool. You can stop and refrigerate overnight (or up to two-three days) at this point or continue on to Step 3 after it has cooled. I usually refrigerate overnight.
- STEP 3: DEMI-GLACE.
- Remove any fat that has accumulated on top of your Brown Sauce from Step 2.
- Add 1.5 Cups brown sauce, 1.5 Cups reserved beef stock from Step 1 (still reserve remaining for final step), and 1/4 Cups chopped mushrooms to a saucepan.
- Bring to simmer, and simmer uncovered about two hours until reduced by half. Skim any foam or fat that rises to top as needed.
- Strain through fine mesh sieve. Stir in 1/4 Cup dry red wine or Madeira.
- Again at this point you can cool and refrigerate until ready to make final Marchand de Vin.
- STEP 4: MARCHAND DE VIN.
- I do this final step while meat is roasting.
- Melt two tablespoons butter over medium heat.
- Add 1 Cup thinly sliced mushrooms. Cook stirring for three minutes.
- Add 3/4 Cup reserved beef stock from Step 1 (heated) and 3/4 Cup dry red wine or Madeira. Simmer 10 minutes.
- Add 1 and 1/2 Cup Demi-Glace sauce from Step 3. Simmer until reduced by about one-third about 30 minutes. Season with salt and pepper and keep warm until ready to serve.
- Makes about 2 Cups.
Nutrition Facts : Calories 122.9, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 130.9, Carbohydrate 13.6, Fiber 2.2, Sugar 4.9, Protein 1.9
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