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Bordelaise Sauce
A sauce that is based on a classic brown sauce that involved roasting meat bones until very brown before being simmered in liquid.
For a quicker variation, stir up this simplified version, which eliminates the bone-roasting step yet still provides great flavor. It's the perfect match for beef roasts, pork roasts, chops, or even burgers
Bordelaise Sauce
2 tablespoons butter or margarine
1 thin slice onion
2 tablespoons all-purpose flour
1/2 cup beef broth
1/2 cup dry red wine
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon chopped fresh parsley
1/2 teaspoon finely chopped onion
1 dried bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
In 1 1/2 quart saucepan, melt butter over medium heat. Cook onion in butter, stirring constantly, until onion is brown. Discard onion.
Stir flour into butter. Cook over medium heat, stirring constantly, until flour is bubbly and deep brown; remove from heat.
Gradually stir in broth and and wine. Stir in thyme, parsley, finely chopped onion, and bay leaf. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper. Remove bay leaf before serving.
Recipe from Betty Crocker Cookbook New Edition.
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