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| Bordelaise Sauce For Meat Fondue Recipe |
Category: Sauce
Rating:
N/A
Servings: 1
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Ingredients
1/4 cup butter
2 medium carrots -- chopped
2 medium onions -- chopped
2 sprigs parsley -- chopped
2 tablespoon 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 lemon juice
Cooking Directions:
Saute carrots, one of the onions and parsley in butter in a medium saucepan until golden brown. Add the flour and cook until slightly brown, stirring constantly. Add white wine, consomme and seasonings. Bring to a boil; cover and simmer for 15 minutes. Meanwhile put remaining onion and red wine in an 8" skillet; bring to a boil and cook for about 10 minutes, or until liquid has been reduced to 2 tablespoons. Drain the liquid from the carrot mixture into the red wine in the skillet. Add lemon juice and cook, uncovered, for 15-20 minutes or until thickened. Serve warm.
The sauce can be prepared in advance and refrigerated; reheat at serving time. It is recommended to keep the sauce warm (over hot water, if possible) while eating.
Makes 1 1/2 cups.
sauce
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