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Title: Bordelaise Sauce Categories: Sauces, Condiments Yield: 1 Servings 2 tb Minced shallots 2 tb Minced garlic 1 ts Bayou Blast - {Emeril’s -Creole Seasoning}; see * -Note 1 c Dry red wine 1/2 ts Salt Freshly-ground black pepper 1 1/2 c Reduced veal or beef stock 1 tb Chopped green onion * 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" Feb 6, 1998 |