Wonderful with beef dishes, sauce Bordelaise gives plain beef gravy a run for its money.
1/2 cup dry red wine
2 tablespoons minced onion or shallots
1/4 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups water
2 teaspoons beef base or bouillon
- Boil the wine, onions and thyme until reduced to 1/4 cup.
- In a separate pan, melt butter and add flour to form a roux. Stirring constantly, add water and beef base or bouillon granules.
- Strain wine mixture into sauce and cook 2 more minutes. Serve.
Makes 2 1/2 cups.