Marchand de Vin Sauce

Preparation info

  • Makes about

    two cups

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is the great sauce for steaks in the old-line Creole restaurants. As is often the case, the New Orleans version of this is much different from the classic French sauce of the same name. When serving, place the sauce right on top of the steak (or whatever—this is also good with many other dishes, from eggs to pork chops), not underneath.

My reading of old cookbooks tells me that this sauce originally contained chips of marrow. I love that flavor and have included marrow as an op