RECIPES
28
Bordelaise Sauce
1
1
⁄2 cups beef stock
3
⁄4 cup dry red wine
2 Tbsp. shallot, finely chopped
1
⁄
2 tsp. fresh thyme, crushed
1 bay leaf
3 Tbsp. unsalted butter, softened
2 Tbsp. all-purpose flour
1 Tbsp. chopped fresh parsley
In a medium saucepan, heat 1 Tbsp. butter. Add shallot and cook until soft, about 2 minutes. Add the rest of the butter and flour.
Stir to make a paste. Slowly add in red wine, let thicken. Add in beef stock and bring to a boil. Reduce heat and simmer for about 5
minutes. Add thyme and bay leaf. Simmer uncovered for 15 to 20 minutes. Remove bay leaf. Stir in parsley. Serve warm over beef.
Makes about 2 cups sauce.
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