MARCHAND DE VIN SAUCEBUTTER
This is a compound butter with wine and a deep beefy note, Excellent for steak, but great with any beef.
Provided by Smoky Okie
Categories Sauces
Time 40m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Simmer wine with shallot in small pan until reduced to 1/4cup (about 20 minutes).
- Add pepper, beef extract paste,parsley and lemon juice.
- Cool mixture then blend with butter.
- May be chilled prior to use.
- Keeps for weeks wrapped and refrigerated.
Nutrition Facts : Calories 179.7, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 155.7, Carbohydrate 1.3, Sugar 0.2, Protein 0.3
EATING WELL'S MARCHAND DE VIN SAUCE
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This recipe uses the product of other Eating Well recipes I have posted separately. This is a clasic sauce for grilled steak, but is also great on chicken breast.
Provided by Sheynath
Categories Free Of...
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the espagnole sauce, red wine reduction and garlic puree in a small non-aluminum saucepan. Simmer for 2-3 minutes, stirring constantly, until heated through.
- Remove from heat and season with salt and pepper to taste.
Nutrition Facts : Calories 6.3, Sodium 0.7, Carbohydrate 1.4, Fiber 0.1, Protein 0.3
MARCHAND DE VIN
Recipe from Nola Cuisine. You will find this sauce in all of the old line restaurants: Anotoine's, Galatoire's, Brennan's, Arnaud's.
Provided by Lavender Lynn
Categories Sauces
Time 1h5m
Yield 2-3 Cups
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy saucepan and saute the Ham, Onions, Mushrooms, and Garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the Beef Stock and Red Wine, Bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should coast the back of a spoon.
Nutrition Facts : Calories 344.7, Fat 19.9, SaturatedFat 11.8, Cholesterol 64, Sodium 1212.5, Carbohydrate 13.6, Fiber 1.2, Sugar 1.6, Protein 12.4
BRENNAN'S EGGS HUSSARDE
Our trips to N'awlins would not be complete without a stop at Brennan's for their Eggs Hussard. I have never made it myself, this recipe is posted by request.
Provided by Lorac
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Melt butter in a large sauté pan and warm the Canadian bacon over low heat.
- Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
- Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
- Ladle Hollandaise sauce over the eggs; serve.
- ---Marchandde Vin Sauce---.
- 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 until the sauce thickens, about 1 hour.
- Before serving, remove the bay leaf and add the parsley.
- Season with salt and pepper to taste.
- Yields three cups.
- ---PoachedEggs---.
- Bring the water and vinegar to a boil in a large saucepan.
- Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
- Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
- When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
- ---HollandaiseSauce---.
- Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
- Hold the clarified butter over very low heat while preparing egg yolks.
- Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
- Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.
- Heat the water to just below the boiling point.
- set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
- Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
- If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool.
- When all of the butter is incorporated and the sauce is thick, beat in the water.
- Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
- Yields 2 cups.
More about "brennans marchand de vin sauce recipes"
EASY FRENCH MARCHAND DE VIN SAUCE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine FrenchTotal Time 50 minsCategory Main CourseCalories 505 per serving
- Season the steaks with pepper and salt. Add the butter to a non-stick pan and place it over high heat until melted. Then add the steaks.
- Cook the steak the way you like it: rare, medium, well done. Remove the cooked steaks and transfer them to a clean plate. Cover with tinfoil and put them aside. Add the minced shallot and mashed garlic to the same hot pan.
- Turn the heat down to medium. Stir for a minute. Then add the dried thyme and the bay leaves. Season with a pinch of pepper and salt.
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