Marchand de Vin Sauce

After creating a beautiful Beef Stock the other day, I decided to post on one of my favorite New Orleans Cuisine, classic sauces: Marchand de Vin. You will find this sauce in all of the old guard restaurants: Anotoine's, Galatoire's, Brennan's, Arnaud's. This sauce is perfect for a steak, and even better on the decadent Breakfast dish, Eggs Hussarde. Eggs Hussarde is, bottom to top: Holland rusk, Marchand de Vin, Canadian Bacon, Poached Egg, Hollandaise. Served with baked Tomato halves. The recipe:

Marchand de Vin Sauce Recipe

3 Tbsp Unsalted Butter
1/2 Cup Finely Minced Ham
1/2 Cup Finely chopped Green Onions
1/2 Cup Finely Chopped Mushrooms
2 Tbsp. Minced Garlic
2 Tbsp Flour
1 1/2 Cups Beef Stock
3/4 Cup Red Wine
Salt and Freshly Ground Black Pepper to taste.
Dash of Cayenne

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.

*Note* You may or may not need salt in this recipe due to the ham.
**Variation** The flour can be omitted if desired, just reduce the sauce to the correct consistency.