Recipes > Sauces & Spreads > Sauce Bordelaise

Sauce Bordelaise

Nice for broiled steaks.


  • 1 medium-sized onion
  • 1 cup of strong beef gravy
  • 1 cup of claret or white wine
  • pepper
  • salt
  • parsley
  • browned flour


Take onion, chopped very fine and browned in fat; add beef gravy and claret or white wine; add pepper, salt and a trifle of finely-chopped parsley; allow this to simmer and thicken with a little browned flour.


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The International Jewish Cook Book (1919).

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