Marchand de vin sauce: The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish.This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.
Claude Bosi's turbot recipe pairs the delicious, delicate white flesh of this widely revered fish with a classic French Marchand de Vin sauce. Accompanied by a beautifully smooth celeriac purée laced with mustard, this turbot dish really shines the spotlight on the fantastic flat fish.
Marchand de Vin sauce is a sauce you'll find in some Creole or New Orleans dishes. It's a wine and butter sauce typically made with beef broth or gravy, and diced ham and onions, delicious with steak or roast beef.
I love classic New Orleans food! Sometimes, though, the chefs are absolutely reckless with the butter, so I adapted this rich and very savory, New Orleans-style mushroom ragu for a healthier diet. I use portions of this Marchand de Vin sauce to enrich beef stews, other sauces, and in the version of Eggs Benedict called Eggs Hussarde. A dollop of this makes a plain meal into something really special.