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Bordelaise Sauce

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1/2 cup dry red wine
1 tbsp chopped shallot/onion
1/2 tsp dried thyme/tarragon
1 small bay leaf
14-1/2 oz beef broth
2 tbsp cornstarch
1 tbsp butter/margarine
1 tbsp lemon juice
1 tsp snipped parsley
1/8 tsp pepper

In a small saucepan, combine wine, shallot/onion, thyme/tarragon, and bay leaf; bring to boiling.  Reduce heat and simmer briskly, uncovered, for five minutes or until mixture is reduced to 1/2.  Remove bay leaf.  Combine beef broth and cornstarch; stir in wine mixture.  Cook and stir 1-2 minutes more.  Add butter/margarine, lemon juice, parsley, and pepper; reduce heat and simmer, covered for 5 minutes.

(Makes 2 cups)

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01/13/2010 - Posted by | Sauces

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