Bordelaise Sauce - Bordelaise Saus




Ingredients

  • 2 tablespoons onion -- minced
  • 1 clove garlic -- minced
  • 2 tablespoons butter
  • ¼ cup Chianti or claret
  • 6 peppercorns
  • 1 blade mace
  • 1 bay leaf
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried tarragon
  • 2 cups beef stock
  • 15 mushrooms -- thinly sliced
  • 2 tablespoons tomato pureι
  • ¼ cup Madeira
  • 1 teaspoon parsley -- minced
  • ¼ teaspoon paprika
Brown onion and garlic in butter. Add wine, peppercorns, mace, bay leaf, thyme, and tarragon. Boil slowly until ¼ of the wine is cooked away. Strain, add stock and mushrooms. Boil 1 to 2 minutjes. Add tomato pureι, Madeira, parsley, and paprika.
When served with fish, add a little anchovy paste, cayenne, and a few drops lemon juice before serving.

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