In a large heavy saucepan melt the butter over low heat. Gradually add the flour, stirring constantly, and cook until the roux is light brown. Quickly add the ham, green onion tops, mushrooms, onion and garlic and cook, still stirring, for 5 minutes more. Add the salt, pepper and cayenne and blend thoroughly. Keep the mixture simmering and gradually add the beef stock, bone marrow and red wine, stirring constantly to keep the sauce as smooth as possible. When the sauce is blended, cook over very low heat for about 30 minutes, stirring occasionally to prevent scorching.

Makes 2 cups.


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Chuck Taggart   (e-mail chuck)