Bordelaise Sauce for Meat Fondue

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Bordelaise Sauce for Meat Fondue Ingredients

1/4 c Butter	1/2 ts Salt
2 md Carrots -- chopped	1/2 ts Pepper
2 md Onions -- chopped	1/4 ts Thyme
2 Sprigs parsley -- chopped	1 Bay leaf
2 tb Flour	1 c Dry red wine
1 c Dry white wine	1 ts Lemon juice
1 1/2 c Consomme

Instructions for Bordelaise Sauce for Meat Fondue

Saute carrots, one of the onions and parsley in butter in a medium saucepan until golden brown. Add the flour and cook until slightly brown, stirring constantly. Add white wine, consomme and seasonings. Bring to a boil; cover and simmer for 15 minutes. Meanwhile put remaining onion and red wine in an 8" skillet; bring to a boil and cook for about 10 minutes, or until liquid has been reduced to 2 tablespoons. Drain the liquid from the carrot mixture into the red wine in the skillet. Add lemon juice and cook, uncovered, for 15-20 minutes or until thickened. Serve warm. The sauce can be prepared in advance and refrigerated; reheat at serving time. It is recommended to keep the sauce warm (over hot water, if possible) while eating. Makes 1 1/2 cups. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:55 -0400 From: "Ilene D. Warfield" Recipe By :

Main Ingredient: MeatCuisine: Uncategorized

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