Sauce Bordelaise
By: Anonymous
Published: Saturday, February 13, 2010 - 12:55pm

Ingredients




2 tablespoons Finely chopped shallots
(or scallions without tops)
cup Red Bordeaux wine
1 pch Freshly ground pepper
cup Basic Brown Sauce * see note
teaspoon Lemon juice
1 tablespoon Butter cut in small pieces

Preparation

1 In small, heavy saucepan, combine shallots (or scallions), wine, and pepper. Bring to boil and simmer for 10 minutes, or until reduced to approximately 1 tablespoon of liquid. Stir in brown sauce and simmer for 10 minutes, or until reduced to approximately 1/2 cup. Strain. Off fire, add lemon juice and butter, stirring until well blended. Pour over meat. 2 Makes enough sauce for 1 large or 4 individual steaks. 3 Comments: This is one of the really great French sauces. It wonderfully enhances the flavor of meat and the bouquet of wine. 4 Serve it with the greatest red wine you can afford. A great wine, a steak Bordelaise with French-fried potatoes, followed by cheese with French bread (no salty crackers), is a dinner to remember.