📝 About This Recipe
A cornerstone of New Orleans haute cuisine, Marchand de Vin (Wine Merchant's) sauce is a sophisticated, deeply savory reduction that elevates any steak or roasted meat to legendary status. This Creole variation builds upon the French foundation by incorporating rich beef stock, smoky ham, and a dark roux-like depth that captures the essence of the French Quarter. It is a velvety, mahogany-hued masterpiece that balances the acidity of dry red wine with the earthy sweetness of shallots and mushrooms.
🥗 Ingredients
The Flavor Base
- 4 tablespoons Unsalted Butter (divided into 2 portions)
- 1/2 cup Shallots (finely minced)
- 1 cup Mushrooms (finely chopped cremini or button)
- 1/4 cup Tasso Ham or Smoked Ham (minced very fine)
- 2 teaspoons Garlic (freshly minced)
The Reduction
- 1.5 cups Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 2 cups Rich Beef Stock (preferably homemade or low-sodium)
- 1 tablespoon Demi-Glace (optional, for extra richness)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Black Peppercorns (cracked)
Thickening and Finishing
- 2 tablespoons All-purpose Flour
- 1/2 teaspoon Salt (or to taste)
- 1 pinch Cayenne Pepper (for subtle Creole heat)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or saucier over medium heat, melt 2 tablespoons of the unsalted butter until foaming.
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2
Add the minced shallots and mushrooms to the pan. Sauté for 5-7 minutes until the shallots are translucent and the mushrooms have released their moisture and begun to brown slightly.
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3
Stir in the minced ham and garlic. Cook for another 2 minutes, being careful not to burn the garlic, until the aroma is fragrant and the ham is slightly rendered.
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4
Sprinkle the flour over the vegetable and ham mixture. Stir constantly for 3-4 minutes to create a light roux; this will toast the flour and eliminate the raw taste.
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5
Slowly pour in the red wine while whisking vigorously to prevent lumps. Increase the heat to medium-high and bring to a simmer.
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6
Let the wine reduce by half, which should take about 8-10 minutes. This concentrates the fruit and acidity of the wine.
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7
Add the beef stock, demi-glace (if using), Worcestershire sauce, and cracked peppercorns. Bring the mixture back to a gentle boil.
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8
Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes. The sauce should thicken enough to coat the back of a spoon.
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9
Taste the sauce. Add salt and the pinch of cayenne pepper according to your preference. Remember that the ham provides some saltiness already.
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10
For a refined, silky texture, strain the sauce through a fine-mesh sieve into a clean pan, pressing on the solids to extract all the flavor. For a rustic Creole style, leave the bits in.
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11
Just before serving, return the sauce to a low simmer and whisk in the remaining 2 tablespoons of cold butter one piece at a time. This technique, called 'monter au beurre,' adds a glossy sheen and luxurious mouthfeel.
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12
Stir in the fresh parsley and serve immediately over your choice of protein.
💡 Chef's Tips
Use a dry, drinkable red wine; if you wouldn't drink it in a glass, don't put it in your sauce. If using Tasso ham, be very sparing with additional salt as Tasso is highly seasoned and salty. For an even deeper flavor, use a homemade dark beef or veal stock that is rich in gelatin. To avoid a 'broken' sauce, ensure the final addition of butter is cold and whisked in over very low heat. If the sauce becomes too thick, whisk in a tablespoon of warm stock to reach your desired consistency.
🍽️ Serving Suggestions
Drizzle generously over a pan-seared Filet Mignon or Ribeye steak. Serve alongside Eggs Sardou or Eggs Benedict for a decadent Creole brunch. Pair with a full-bodied Louisiana-style red wine like a Malbec or Syrah. Use as a sophisticated gravy for roasted garlic mashed potatoes or buttery grits. Excellent when served over grilled Portobello mushrooms for a vegetarian-style umami bomb.