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Name: Bordelaise Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Bayou Blast - {Emeril?s; 2 tb Shallots minced; 1 1/2 c Reduced veal or beef stock; 1 c Dry Red Wine; Freshly-ground black pepper; 1/2 ts Salt; 1 tb Chopped green onion; 2 tb Garlic minced

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INGREDIENTS

1 ts Bayou Blast - {Emeril?s
2 tb Shallots ; minced
1 1/2 c Reduced veal or beef stock
1 c Dry Red Wine
Freshly-ground black pepper
1/2 ts Salt
1 tb Chopped green onion
2 tb Garlic ; minced

Servings

INSTRUCTIONS

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. Combine shallots, garlic and Bayou Blast in a small saucepan over high heat and cook 1 minute. Add wine and bring to a boil. Add salt and 6 turns pepper. Stir in stock and bring back to a boil. Reduce heat to simmering and cook, skimming off fat and impurities several times, about 10 minutes. Turn up heat to high, skim any remaining impurities from the top of the sauce and cook 1 1/2 minutes longer. Add green onions before serving. This recipe yields 1 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-004 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "creedenites" on Feb 6, 1998

NOTES

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Bordelaise Sauce

1 ts Bayou Blast - {Emeril?s
2 tb Shallots minced
1 1/2 c Reduced veal or beef stock
1 c Dry Red Wine
 Freshly-ground black pepper
1/2 ts Salt
1 tb Chopped green onion
2 tb Garlic minced

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is  included in this collection.    Combine shallots, garlic and Bayou Blast in a small saucepan over high heat  and cook 1 minute. Add wine and bring to a boil. Add salt and 6 turns  pepper. Stir in stock and bring back to a boil. Reduce heat to simmering  and cook, skimming off fat and impurities several times, about 10 minutes.  Turn up heat to high, skim any remaining impurities from the top of the  sauce and cook 1 1/2 minutes longer. Add green onions before serving.    This recipe yields 1 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL  with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-004 broadcast  01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com  02-25-1997    Recipe by: Emeril Lagasse    Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on  Feb 6, 1998

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Nutrition

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Serving Size: 1 Serving (297g)
Recipe Makes: 1 Servings

Calories: 257
Calories from Fat: 2 (1%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 18mg		1 %
Potassium 537.5mg		14 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 18.1g
Protein 2.4g		3 %
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: 257

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