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Marchand de Vin sauce

By Richard Poynton - February 23, 2015

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Download the Marchand de Vin sauce recipe.

3 tablespoons butter
3 tablespoons flour
1 small onion – chopped
1/2 cup mushrooms – chopped
1 large tomato – peeled, seeded, and chopped
1 garlic clove – minced
1 stick celery rib – minced
2 Tsp parsley – chopped
1 cup dry red wine
1 cup beef stock
2 bay leaves
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme

Melt the butter in a heavy saucepan over a medium heat.

Whisk in flour, and cook, whisking constantly, until lightly browned.

Add the onion and mushrooms – cook, stirring constantly, for 1 minute.

Add the tomato and the remaining ingredients.

Bring to a boil and reduce the heat.

Simmer, stirring occasionally for 45 minutes.

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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