Jun 252018

Grilling is a summer sport. From burgers to steaks to seafood and all meats and vegetables in-between, grilling adds a unique flavor to your meals. This week, I want to take your grilled dishes a step further by posting a couple of sauces to elevate your outdoor meals. The first one is a red wine reduction sauce from the old Brennan’s restaurant. It is great on steaks.

6 tablespoons Butter

1/2 cup Onion, finely chopped

1 1/2 teaspoons Garlic, minced

1/2 cup Scallions, finely chopped

1/2 cup boiled Ham, finely chopped

1/2 cup Mushrooms, finely chopped

1/2 cup All-purpose Flour

2 tablespoons Worcestershire Sauce

2 cups Beef Stock

1/2 cup Red Wine

1 1/2 teaspoons Thyme Leaves

1 Bay Leaf

1/2 cup fresh parsley, finely chopped

Salt and Black Pepper to taste

Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes. Add mushrooms, reduce heat to medium and cook 2 minutes. Blend in flour and cook, stirring 4 minutes, then add the Worcestershire, beef stock, wine, thyme and bay leaf. Simmer until the sauce thickens, about 1 hour. Before serving, remove the bay leaf and add the parsley. Season with salt and pepper to taste.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.