Marchand De Vin Butter Recipes

BRENNAN'S MARCHAND DE VIN SAUCE

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.

MARCHAND DE VIN

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.

MARCHAND DE VIN BUTTER

Steps:

• 1. Combine the wine and shallots in a heavy saucepan and bring to a boil over high heat. Boil until thick, syrupy, and reduced to 3 to 4 tablespoons, about 7 minutes. Let the mixture cool completely.2. Cream the butter in a bowl, mixer, or food processor. Add the wine mixture, parsley, and pepper.3. Spread the butter on a piece of parchment paper or plastic wrap and roll into a compact cylinder. Store the butter in the refrigerator or freezer. Cut off 1-inch slices as needed.Serves 6 to 8

MARCHAND DE VIN SAUCEBUTTER

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.