"Hunger is the best sauce in the world."--Cervantes

Bordelaise Sauce Recipe

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This recipe for Bordelaise Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Vold
Added: Saturday, February 23, 2008


1/4 c. butter
2 medium carrots, chopped
2 medium onions, chopped
2 springs parsley, chopped
2 tbsp. flour
1 c. dry white wine
1 1/2 c. consomme
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1 bay leaf
1 c. dry red wine
1 tsp. lemon jucie

Saute carrots, one onion and parsley in butter in a mediu saucepan until golden brown. Add flour and cook until slightly brown, stirring constantlly. Add white wine, consomme and seasonings. Bring to a boil, cover and simmer 15 min. Meanwhile put remaining onion and red wine in 8 in. skillet. Bring to a boil and cook about 10 min. until 2 tbsp. of liquid remain. Drain liquid from carrot mixture into red wine. Add lemon juice and cook uncovered 15-20 min. until thickened. Serve warm. Yield: 1 1/2 c.




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