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Marchand de Vin Sauce


Serve this flavorful sauce with steak or roast beef.


  • 6 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 large clove garlic, minced
  • 1/2 cup cup finely chopped green onions
  • 1/3 to 1/2 cup finely diced cooked ham
  • 1/2 cup finely chopped mushrooms
  • 1/3 cup all-purpose flour
  • 2 tablespoons Worcestershire sauce
  • 2 cups beef broth
  • 1/2 cup of a dry red wine, such as Cabernet Sauvignon, Pinot Noir, or Merlot
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1/2 cup finely chopped fresh parsley
  • salt and pepper, to taste


Melt butter in a large saucepan over medium-low heat; sauté the onion, garlic, green onions, and ham for five minutes, until onions are tender. Add the chopped mushrooms and cook for 3 minutes longer.

Blend in the flour and cook, stirring, for 4 minutes. Add the Worcestershire sauce, beef broth, wine, thyme, and bay leaf. Simmer over low heat, stirring occasionally to prevent scorching, until the sauce thickens, about 45 minutes to 1 hour.

Stir in parsley. Taste and season with salt and pepper.
Serve with steaks or roast beef. Makes about 3 cups.

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