Marchand De Vin

Marchand de vin is a New Orleans steakhouse staple that translates to “wine merchant’s sauce," and it lives up to the name. Red wine, demi-glace, sautéed ham, mushrooms, and green onions reduce into a dark, glossy sauce with serious depth.

The technique is deceptively simple. Sauté the ham, mushrooms, and green onions in butter until they release their liquid and start to caramelize. Add the demi-glace and red wine, then let the whole thing reduce by a quarter. Straining removes the solids and leaves you with a smooth, concentrated sauce that coats the back of a spoon.

Demi-glace does the heavy work here. If you have homemade, even better, but quality store-bought works fine. The wine should be something you’d actually drink. Cooking concentrates every flavor, good and bad.

Chef Tips

• Dice the ham, mushrooms, and onions very fine. Small pieces release more flavor during the sauté and strain out cleanly.
• Use a dry, full-bodied red wine like Cabernet or Merlot. Sweet or fruity wines throw the balance off.
• Reduce slowly over medium heat. Rushing with high heat can make the sauce bitter.
• Make this a day ahead. The flavors deepen overnight in the fridge. Reheat gently.

Variations

• Spoon over poached eggs on an English muffin for a New Orleans take on eggs Benedict.
• Add a splash of brandy or cognac with the wine for extra warmth.
• Stir in a tablespoon of whole-grain mustard after straining for a peppery twist.