Recipe Archives->Sauces->Bordelaise 01

Bordelaise Sauce

2 T butter
1 shallot, minced
1 clove garlic, minced
1 slice onion
2 slices carrot
1 sprig parsley
6 peppercorns
1 clove
1 bayleaf
2 T flour
1 C beef bouillon
1/4 tsp salt
1/8 tsp pepper
1/3 C burgundy or other hearty red wine
1 T chopped parsley

Saute ingredients 2 through 9 in the butter until the onion is
golden. Remove from heat, add the flour and stir until smooth.
Return to low heat, stirring constantly, until flour is lightly
browned. Remove from heat, stir in the bouillon. Over medium heat,
bring to boil, stirring constantly. Reduce heat, simmer 10 min,
stir occasionally.

Strain sauce, discarding vegetables and herbs. Add salt, pepper,
burgundy, chopped parsley. Reheat slowly over low heat prior to
serving.

NOTES: This sauce can be made in advance, it keeps well for a few
days. It's quite good with a beef fondue, or used as a base for a
beef stew. For a stew, just saute some beef cubes, chopped onion,
and mushrooms-add to the sauce, juice and all.

Printable version: bordelaise01.txt.