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| | Bordelaise Sauce
1 cup of Burgundy
2 tablespoons of minced shallots
1/8 teaspoon of salt
A dash of ground thyme
1/2 bay leaf
1 cup of Basic Brown Sauce
2 teaspoons of chopped fresh parsley
Combine first 5 ingredients in a medium saucepan; simmer 20 minutes or until mixture is reduced to 1/3 cup. Strain mixture reserving liquid; discard spices. Combine liquid and Basic Brown Sauce; simmer for 10 minutes. Add parsley. Serve sauce hot with roast beef or steak. Yield: about 1 cup |
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