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| Bordelaise Sauce Recipe |
Category: Sauce
Rating:
N/A
Servings: 1
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Ingredients
2 medium carrots; chopped
2 medium onions; chopped
2 sprigs parsley; chopped
1/4 cup butter
2 tablespoon all-purpose flour
1 cup dry white wine
1 1/2 cup consomme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 cup dry red wine
1 teaspoon freshly squeezed lemon juice
Cooking Directions:
Saut‚ carrots, half of the chopped onion, and parsley in butter in medium saucepan until golden brown. Add flour and cook until slightly brown, stirring con stantly. Add white wine, consomme, and seasonings. Bring to a boil; cover and simmer for 15 minutes.
Meanwhile, put remaining onion and red wine into an 8-inch skillet. Bring to a boil and cook for about 10 minutes until 2 tablespoons of liquid remain. Drain liquid from carrot mixture into red wine. Add lemon juice and cook 10 to 15 minutes until reduced to about 1 cup. Serve warm. Yield: 1 cup.
From , by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
sauce
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