Marchand de Vin

Ingredients

• 1 stick salted butter
• 3 tbs flour
• ¼ C minced lean baked ham
• ½ C finely minces green onion tops
• ½ C mushrooms, minced
• 3 tbs finely minced onion
• 4 tbs finely minced garlic
• 1 tsp salt
• ¼ tsp black pepper
• pinch cayenne pepper
• ½ C dry red wine
• 1 C rich beef stock from soup bones + marrow from the bones

Directions

1. Start Roux: In a large, heavy saucepan over low heat, melt butter. Gradually whisk in flour, stirring constantly, until the roux turns light brown.
2. Add Aromatics: Quickly stir in ham, green onion tops, mushrooms, onion, and garlic. Cook ~5 minutes, stirring constantly.
3. Season: Add salt, pepper, and cayenne; blend thoroughly.
4. Build Sauce: Keep the mixture gently simmering and gradually add beef stock, bone marrow, and red wine, stirring constantly to keep the sauce smooth.
5. Simmer: Cook over very low heat ~30 minutes, stirring occasionally to prevent scorching.
6. Yield: About 2 cups

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