bordelaise sauce-steve
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- 1 Pt
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| 2 tablespoons | All purpose flour |
| 1 tablespoon | Minced green onion |
| 1 tablespoon | Chopped fresh parsley |
| 1 | Bayleaf |
| 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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