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Bordelaise Sauce Recipe

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This recipe for Bordelaise Sauce is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. flour
2 T. butter
8 oz. beef consomme or rich beef stock (Minors or Tones Beef Base were used)
1/2 tsp beef extract (Bovril or Knorr Swiss)
3-4 T. Heinz ketchup
1 T. Heinz Chili sauce
1 tsp. lemon juice
2 tsp. parsley flakes
1/2 c. dry red wine
10-12 freshly ground peppercorns (looked on internet to try to find out "measurement" of this to no avail...)
Directions:
Directions:
Melt butter adding the flour and whisking until slightly browned. Slowly add the beef consomme/stock, whisking constantly until thickened. Add beef extract. ketchup, chili sauce, lemon juice, and parsley. In a separate sauce pan, heat 1/2 c. wine (can use whatever wine you're serving for dinner) with 10-12 crushed peppercorns until reduced by one half. Stir the peppered wine into the brown sauce.
* This makes a good London Broil by combining the mushrooms cooked for steak Diane. This is good served over charbroiled flank steak sliced on the bias, also.
Personal Notes:
Personal Notes:
via either Ann or Don and Chris

This is a yummy sauce!!

 

 

 

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