Bordelaise Sauce

Oxmoor House
about 1 cup


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1 cup Burgundy
2 tablespoons minced shallots
1/8 teaspoon salt
Dash of ground thyme
1/2 bay leaf
1 cup Basic Brown Sauce
2 teaspoons 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 10 minutes. Add parsley. Serve sauce hot with roast beef or steak.

Created date

February 2010