Bordelaise Sauce

2 Tbsp butter
1 shallot, minced
1 clove garlic, minced
1 slice onion
2 slices carrot
1 sprig parsley
6 peppercorns
1 clove
1 bayleaf
2 Tbsp flour
1 cup beef bouillon
1/4 tsp salt
1/8 tsp pepper
1/3 cup burgundy or other hearty red wine
1 Tbsp chopped parsley Category: Sauces
Recipe By: Austral 9-17-03

Saute ingredients 2 through 9 in the butter until the onion is
golden. Remove from heat, add the flour and stir until smooth.
Return to low heat, stirring constantly, until flour is lightly
browned. Remove from heat, stir in the bouillon. Over medium
heat, bring to boil, stirring constantly. Reduce heat, simmer
10 min, stir occasionally.
Strain sauce, discarding vegetables and herbs. Add salt, pepper,
burgundy, chopped parsley. Reheat slowly over low heat prior to
serving.

Notes-This sauce can be made in advance-it keeps well for a few
days. It's quite good with a beef fondue, or used as a base for
a beef stew. For a stew, just saute some beef cubes, chopped
onion, and mushrooms-add to the sauce, juice and all.

--
Chris
http://www.vitaille.com
Fun for all for food! Amusement pour tous pour la nourriture!

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