27 May 2009
|Brown sauce||2 Cup (32 tbs)|
|Minced green onion||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Carrot||1 , finely chopped|
|Bay leaf||1 Small|
|Chopped parsley||1⁄2 Teaspoon (If Desired)|
|Ground thyme||1 Dash (If Desired)|
Prepare Brown Sauce, sauteing onion, garlic, carrot, bay leaf and peppercorns in butter before adding flour.
Strain to remove vegetables and spices before serving.
Add parsley and thyme.
Bordelaise Sauce Recipe