Name: Bordelaise sauce
Cook time: 60 min
Total time: 60 min
Ingredients: 3 green onions (scallions), chopped coarsely; 1/2 teaspoon dried green peppercorns, crushed; 2 cup dry red wine; 1 1/2 cup beef stock; 1 sprig fresh thyme; 2 dried bay leaves; 2 stalks fresh flat-leaf parsley; 60 gram cold unsalted butter, chopped

Bordelaise sauce

This is a simple version of the classic French sauce, flavoured with red wine and shallots. It's fantastic on a steak or roast beef.

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Makes 0.5 Cup

Cook

Ingredients

3 green onions (scallions), chopped coarsely

1/2 teaspoon dried green peppercorns, crushed

2 cup dry red wine

1 1/2 cup beef stock

1 sprig fresh thyme

2 dried bay leaves

2 stalks fresh flat-leaf parsley

60 gram cold unsalted butter, chopped

Method

1.Bring onion, pepper and wine to the boil in medium saucepan. Reduce heat; simmer, uncovered, about 15 minutes or until reduced by a third.

2.Add stock, thyme, bay leaves and parsley; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until sauce is reduced to ½ cup. Strain, discard herbs.

3.Return sauce to same cleaned pan; stir in butter, piece by piece, over low heat, until sauce is smooth.

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