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Bordelaise Sauce

Budget.Gourmet's picture
Ingredients
  Red wine 1 Cup (16 tbs)
  Brown soup stock 1 Cup (16 tbs) (Use Basic Variety)
  Mushrooms 1⁄4 Pound, sliced
  Chopped shallots/Yellow onion 3 Tablespoon
  Butter/Marrow fat 1 Tablespoon
  Parsley 2 Tablespoon, chopped
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Place the wine and soup stock together in a small saucepan and reduce the liquid to half.
Saute the mushrooms and shallots or onion and optional garlic in the butter or fat until tender; add to the reduced wine and stock mixture.
Add the parsley, salt, and pepper, and simmer for a few minutes.
Thicken with the cornstarch and water mixture.
Delicious on meats of any kind.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Interest: 
Gourmet

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