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
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
TUNA STEAK MARCHAND DE VIN
Provided by Anne Willan
Categories Bean Fish Garlic Sauté Dinner Tuna Red Wine Fall Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. For the white beans, put the beans in a bowl, cover with cold water, and leave overnight to soak. Drain them and put in a large saucepan with the whole onion, bouquet garni, and enough water to cover by 3/4 inch (2 cm). (Add salt only three-quarters through cooking or the beans will be tough.) Bring to a boil, skimming any foam that collects on the surface. Cover the pan and simmer until the beans are nearly tender, 1 to 3 hours depending on the age and type of bean. Stir occasionally as they cook and add more water so at the end of cooking the beans are moist and soupy but not swimming in liquid.
- 2. Just before the beans are tender, heat the oil in a pan, add the chopped onion, and fry until soft but not brown. Stir in the garlic, salt, and pepper and continue cooking 1 minute. Stir this mixture into the beans. When the beans are very tender, discard the whole onion and bouquet garni. Taste and adjust the seasoning. You can cook the beans up to 3 days ahead, storing them in the refrigerator. If you cook the beans ahead, then only the tuna steaks need be sautéed at dinnertime.
- 3. For the steaks, heat the oil in a skillet. Sprinkle the fish with salt and pepper and sauté over quite high heat about 2 minutes. Turn and brown the other side, allowing 1 to 2 minutes if you like your tuna rare, or 3 to 4 minutes if you prefer it well done. Transfer the steaks to individual plates and keep warm.
- 4. Allow the pan to cool somewhat before adding the shallots, and sauté, stirring, for 1 minute. Stir in the garlic and cook 1 minute more. Add the wine and boil rapidly until it is reduced by about half. Stir in the chopped herbs and taste for seasoning. Spoon the sauce over the tuna, pile the beans beside the steaks, and serve.
- Quick fix
- I must confess that I often resort to ready-cooked canned beans, preferably cannellini. Just add the onion and garlic, with plenty of chopped thyme as a personal note.
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