Quick bordelaise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | cup | Beef broth |
| 2 | Shallots; finely chopped | |
| ½ | cup | Dry red wine |
| 5 | Crushed peppercorns | |
| 1 | tablespoon | Cold butter; cut in half |
| Salt and freshly ground pepper | ||
| 1 | tablespoon | Parsley; finely chopped |
Directions
Start with a brown sauce: In a saucepan over medium heat, melt butter and whisk flour, stirring so it does not burn.
After 1 minute slowly add the broth and whisk until smooth and thickened.
Place the shallots, wine and peppercorns in a another saucepan and heat over high heat until the wine is almost evaporated by three-fourths.
Add the brown sauce and bring to a boil. Strain, place back in the saucepan and whisk in the cold butter and season with salt and pepper to taste.
Stir in the parsley.
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