Title: Bordelaise Sauce
Categories: Sauces
Yield: 1 Pt

2 tb Butter or margarine
2 tb All purpose flour
1 tb Minced green onion
1 tb Chopped fresh parsley
1 Bayleaf
1/4 ts Dried thyme
1/8 ts Salt
1/8 ts Coarsley ground
Black pepper
10 1/2 oz Can beef broth, undiluted
3 tb Dry red wine

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