Bordelaise Sauce
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INGREDIENTS
- Black pepper
- 3 tb Dry Red Wine
- 1/4 ts Dried thyme
- 2 tb All purpose flour
- 1 tb Chopped fresh parsley
- 2 tb Butter or margarine
- 1 Bayleaf
- 1 tb green onion ; Minced
- 1 10.5-oz can beef broth ; undiluted
- 1/8 ts Salt
INSTRUCTIONS
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in next 6 ingredients. Gradually add broth and wine; cook over medium-high heat, stirring constantly, until thickened and bubbly. Remove bay leaf. Yields about 1 1/2 cups Walt MM Posted to MM-Recipes Digest V3 #258 Date: Fri, 20 Sep 1996 17:19:59 -0400 From: Walt Gray
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Pt (421g) | ||
| Recipe Makes: 1 | ||
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| Calories: 524 | ||
| Calories from Fat: 415 (79%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 46.1g | 61 % | |
| Saturated Fat 15.4g | 77 % | |
| Monounsaturated Fat 18.1g | ||
| Polyunsanturated Fat 10.3g | ||
| Cholesterol 49.3mg | 15 % | |
| Sodium 979.1mg | 34 % | |
| Potassium 303.1mg | 8 % | |
| Total Carbohydrate 15.1g | 4 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 13.9g | ||
| Protein 5.9g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 524
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