Recipes > Sauces & Spreads > Sauce Bordelaise
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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Attributed to Georges Goffaux.
The Belgian Cookbook (1915).
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