Clay Street Deli and Annie's Pantry

Salads, Dressings, & Sauces · Page 28

Bordelaise Sauce (author's favorite)

Yield: 1 1/2 cups

Ingredients

  • 2 Tbs butter or margarine
  • 2 Tbs flour
  • 1 Tbs minced green onion
  • 1 Tbs parsley
  • 1 bay leaf
  • 1/8 tsp salt
  • 1/4 tsp dried whole thyme
  • 1/8 tsp coarsely ground black pepper
  • 1 (10 1/2 oz.) can beef broth undiluted
  • 3 Tbs dry red wine

Instructions

Melt butter in heavy sauce pan over low heat. Add flour, stirring until smooth. Cook 1 minute stirring constantly. Stir in next 6 ingredients. Gradually add broth and wine. Cook over medium high heat stirring constantly until thickened and bubbly. Remove bay leaf. Serve over beef. Yield: 1 1/2 cups.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 28.