Sauce bordelaise (yield: 1 pint)

Yield: 1 servings

Measure Ingredient
1 \N Shallot; minced
1 \N Sprig fresh thyme
2 \N Bay leaves
½ teaspoon Pepper
1 cup Red wine; (Merlot)
½ quart Demi glaze
2 cups Beef and mushroom stock
1 teaspoon Minced fresh garlic
\N \N Variety of wild mushrooms - sliced and
\N \N ; sauteed - chef's choice

Combine the shallots, thyme, pepper and red wine; reduce by ½. Add remaining ingredients. Bring to a boil. Thicken with corn starch and water to preferred consistency and let simmer for 3-4 minutes.

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