Jeff’s Bordelaise Sauce
Next time you need a fancy steak topping with mushrooms, try this variation of the traditional French red wine-reduction sauce!
Melt butter in a large skillet over medium-high heat.
Saute onion carrots celery peppercorns and cloves in melted butter until onions are browned 7 to 10 minutes.
Stir flour into the onion mixture; cook and stir until the flour is completely moistened 1 to 2 minutes.
Stream beef broth into the skillet while stirring the onion mixture; cook stirring continually until the broth thickens into a gravy 5 to 10 minutes.
Add water to thin the gravy as needed to keep it from becoming paste-like.
Stir 1 tablespoon parsley into the gravy; continue to cook stirring frequently until the parsley imparts flavor to the gravy 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan.
Discard vegetables.
ArnoldGreg November 5, 2024
Posted In: Uncategorized