Bordelaise Sauce
Ingredients
8 tbs unsalted butter | ||
1/2 cup onion, minced | ||
1/4 cup celery, minced | ||
1/4 cup celery, minced | ||
6 tbs flour | ||
1 quart chicken broth | ||
1/2 cup dry red wine | ||
2 tbs tomato paste | ||
1 bay leaf | ||
1/2 tsp sugar | ||
kosher salt and fresh cracked black pepper to taste |
This is delicious sauce that is perfect served over chicken, beef or pork. Makes 4 cups.
Directions:
- Melt 6 tbs butter in a saucepan over medium heat.
- Add the onion, celery and carrot.
- Cook until the onion is golden, about 5 minutes.
- Stir in the flour and cook, stirring for 3 minutes longer.
- Stir remaining ingredients into the flour mixture, cook stirring constantly until sauce is slightly thick. About 5 minutes.
- Reduce heat and cook stirring occasionally , about 20 minutes.
- Strain sauce and press vegetables through a wire mesh strainer.
- Return sauce to the pan.
- Stir in the remaining 2 tbs of butter and cook over medium heat util butter melt.
- Serve over beef chicken or pork.
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