Bordelaise Sauce

By learen

Ingredients

• 1 1/4 c reduced sodium beef broth
• 3/4 c dry red wine
• 2 T finely chopped shallot
• 3 T butter or margarine, softened
• 1 T all purpose flour
• 1 T snipped fresh parsley(optional)

Details

Servings 1

Preparation

Step 1

In a med saucepan combine broth, red wine, and shallot. Bring just to boiling; reduce heat. Simmer, uncovered, skimming the surface often with a spoon for 25-30 min or until reduced to one cup.

With a fork, stir together butter and flour. Stir into the broth and wine mixture one teaspoon at a time, stirring constantly. Continue cooking and stirring until mixture is slightly thickened; cook and stir for 1 min more. If desired, stir in parsley. Serve with broiled or grilled beef or lamb.