Riddles Penultimate: Marchand de Vin Sauce Marchand de Vin sauce originated in France, but the French-Creole chefs of New Orleans added the cayenne pepper, and owner/chef Andy Ayers of Riddles Penultimate added the proscuitto. Marchand de Vin will keep for a long time under refrigeration. Just heat enough up to dress your steaks, adding a little red wine from the bottle you're drinking. If you get a little Marchand de Vin on your potatoes, don't worry. It's great that way, too.
Marchand de Vin Sauce Source: Andy Ayers Ingredients
Preparation A food processor works great to mince the meat and vegetable ingredients. Go for a very fine mince, but do not puree. Sauté the minced ingredients for quite a while. Add the flour and cayenne and cook, stirring, abut ten minutes more. Slowly add the beef stock and wine, stirring in with a wire whisk. When all the liquid is added, increase the heat to a boil, then reduce to a simmer for about 45 minutes, stirring occasionally. Don't use canned or powdered beef bouillion, as the salt content in these products will intensify as the sauce cooks and ruin the flavor. Copyright © 2021 LostDishes.com |
