Marchand de Vin Sauce
3/4 cup butter
3/4 cup finely chopped mushrooms
1/2 cup minced ham
1/3 cup finely chopped shallots
1/2 cup finely chopped onions
2 tbsp. minced garlic
2 tbsp. flour
1 tsp. salt
1 tsp. white pepper
1/2 tsp cayenne
3/4 cup beef stock
1/2 cup red wine
Melt butter in a medium saucepan and lightly saute mushrooms, ham, shallots,
onions and garlic. When onion is golden brown, add the flour, salt, pepper and
cayenne, then brown well, about 7-10 min. Blend in the stock and wine and simmer
over low heat for 35 min.
Shrimp and Crab dips are staples on buffet tables for parade parties, as well as
other appetizer dishes.