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Sauce: Beet Bordelaise


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  • 5 tbs. cold butter
  • 1 chopped shallot
  • 1 small chopped beet
  • 3 tbs. balsamic vinegar
  • 3 tbs. water
  • 1 tsp. soy sauce
  • salt/pepper to taste



Step 1

Melt 1 tbsp. butter in a 10″ skillet. Cook shallot and beet until soft. Add balsamic vinegar, water, soy sauce, salt, and pepper; cook until thickened. Remove from heat and stir in 4 tbsp. cold butter; strain.

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