Marchand de Vin Sauce

By beach cook

Ingredients

• 1/4 C EVOO
• 1 1/2 C Flour
• 2 Cloves Garlic Minced
• 1 Medium Shallot Chopped Fine
• 1 Strip Cooked Bacon Crumbled Fine
• 1/4 C Mushroom Chopped Fine
• 1/4 t Cayenne Pepper
• 1/2 C Beef Broth
• 1/4 C+ Dry Red Wine
• Salt & Pepper

Preparation

Step 1

**CAREFUL WITH HEAT, STIR CONSTANTLY & DO NOT SCORCH**

ROUX: Heavy Sauce Pan Over Low Heat, Add EVOO, When Hot, Gradually Add Flour & Cook Until Light Brown.

Quickly Add Garlic, Shallot, Bacon & Mushroom, Stir 5 Minutes.

Add Cayenne, Salt & Pepper Blend Thoroughly.

Keep Stirring & Simmer, Gradually Add Broth & Wine Keeping Sauce Smooth For About 30 Minutes.

Serve Over Stuffed Mushrooms, Steak or Roast Beef.

Jimmy Martin 6/09 Pepper Mill