Brennan's Marchand De Vin Sauce

A piquant sauce from the flavor center of the universe...New Orleans.

• Ready In: 1 hr 15 mins
• Yields: 3 cups

Ingredients

• 6  tablespoons butter
• 1⁄2 cup onion, minced
• 1 1⁄2 teaspoons garlic, minced
• 1⁄2 cup scallion, minced (green onions)
• 1⁄2 cup  boiled ham, minced
• 1⁄2 cup mushroom, minced
• 1⁄3 cup all-purpose flour
• 2  tablespoons Worcestershire sauce
• 2  cups  beef stock
• 1⁄2 cup red wine (Cabernet, Shiraz or Merlot)
• 1 1⁄2 teaspoons thyme leaves
• 1  bay leaf
• 1⁄2 cup fresh parsley, minced
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
2. Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
3. 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.
4. Before serving, remove the bay leaf and add the parsley.
5. Season with salt and pepper to taste.