Bordelaise sauce

By á-30

Ingredients

• 1/2 c. fresh mushrooms, chopped
• 1 tbsp. butter
• 3 tbsp. cornstarch
• 2 c. beef stock
• 2 tsp. dried tarragon leaves, crushed
• 2 tbsp. lemon juice
• 3 tbsp. red wine

Preparation

Step 1

Cook mushrooms in butter until tender. Mix cornstarch and cooled stock together; stir into mushrooms. Cook and stir to boiling. Add tarragon, lemon juice and red wine and dash pepper. Simmer 5 to 10 minutes. Makes 2 1/4 cups.