Sauce bordelaise
- 3 shallots, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 4 tablespoons butter
- 1 tablespoon flour
- 1 cup red wine
- 1/2 cup beef bouillon
- 1/2 teaspoon dried thyme
- salt and pepper
Cook the vegetables in the butter just until softened (do not brown). With a wooden spoon, stir in the flour and brown for five minutes while stirring.
Stir in the wine, bouillon and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes. Season to taste with salt and pepper.
Makes 2 cups.
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