Recipes > Sauces & Spreads > Sauce Bordelaise

Sauce Bordelaise

Ingredients

  • 2 shallots
  • 10 tarragon leaves
  • 1 large glass of claret
  • 3 dessert-spoonfuls of butter
  • salt
  • pepper
  • 3 dessert-spoonfuls of demi-glaze

Instructions

Shallots, tarragon leaves all chopped, are put into a very small saucepan. Add claret, 1 dessert-spoonful of butter, and let it all reduce together. Add salt, pepper, demi-glaze, let it come to the boil, and stir in 2 dessert-spoonfuls of butter.

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Notes

Attributed to Georges Goffaux.

Source

The Belgian Cookbook (1915).


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