Sauce Bordelaise (yield: 1 Pint)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf2 | 1 | Servings | |
INGREDIENTS
| 1 | Shallot, minced | |
| 1 | Sprig fresh thyme | |
| 2 | Bay leaves | |
| 1/2 | t | Pepper |
| 1 | c | Red wine, Merlot |
| 1/2 | qt | Demi glaze |
| 2 | c | Beef and mushroom stock |
| 1 | t | Minced fresh garlic |
| Variety of wild mushrooms – | ||
| sliced and | ||
| sauteed – chef's choice |
INSTRUCTIONS
Combine the shallots, thyme, pepper and red wine; reduce by 1/2. Add remaining ingredients. Bring to a boil. Thicken with corn starch and water to preferred consistency and let simmer for 3-4 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“St Valentine found true love – Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 638
Calories From Fat: 150
Total Fat: 16.7g
Cholesterol: 30.1mg
Sodium: 3929.5mg
Potassium: 1993.1mg
Carbohydrates: 106.4g
Fiber: 1.4g
Sugar: 11.5g
Protein: 22.9g