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.
- 4 ounces (1 stick) butter
- 3 tablespoons flour
- 1/4 cup very finely minced lean baked ham
- 1/2 cup finely minces green onion tops
- 3/4 cup mushrooms, finely chopped
- 4 tablespoons finely minced onion
- 4 tablespoons finely minced garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup rich beef stock, made from soup bones
- Marrow from the soup bones
- 1/2 cup dry red wine
Makes 2 cups.
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