bordelaise sauce-steve

1 Pt
2 tablespoons Butter or margarine
2 tablespoons All purpose flour
1 tablespoon Minced green onion
1 tablespoon Chopped fresh parsley
¼ teaspoon Dried thyme
⅛ teaspoon Salt
⅛ teaspoon Coarsley ground
  Black pepper
10½ ounce Can beef broth, undiluted
3 tablespoons Dry red wine

Melt butter in a heavy saucepan 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. Yields about 1

½ cups Walt MM

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