Sauce bordelaise (yield: 1 pint)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shallot; minced | |
| 1 | Sprig fresh thyme | |
| 2 | 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 |
| Variety of wild mushrooms - sliced and | ||
| ; sauteed - chef's choice | ||
Directions
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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