Marchand de Vin Sauce

Instructions

1. 1

   Heat the butter until it bubbles over medium-low heat, then stir in the flour. Make a light brown roux, stirring constantly to avoid burning.

2. 2

   Add the ham, green onions, shallots, and garlic, and sauté until the vegetables are soft. Add the wine and bring to a boil, whisking to dissolve the roux into the wine. Reduce the wine by about half.

3. 3

   Add the beef stock, marrow, bay leaf, Worcestershire and thyme, and bring to a boil. Reduce to a simmer and cook, stirring now and then, for a half hour to 45 minutes, until a sauce consistency is achieved. Don't over-thicken.

4. 4

   Add salt and Tabasco to taste. Remove the bay leaf.