Title: Bordelaise Sauce for Meat Fondue
Categories: Fondue, Sauces
Yield: 1 Servings

1/4 c Butter
2 md Carrots -- chopped
2 md Onions -- chopped
2 Sprigs parsley -- chopped
2 tb Flour
1 c Dry white wine
1 1/2 c Consomme
1/2 ts Salt
1/2 ts Pepper
1/4 ts Thyme
1 Bay leaf
1 c Dry red wine
1 ts Lemon juice

Saute carrots, one of the onions and parsley in butter in a medium saucepan
until golden brown. Add the flour and cook until slightly brown, stirring
constantly. Add white wine, consomme and seasonings. Bring to a boil;
cover and simmer for 15 minutes. Meanwhile put remaining onion and red wine
in an 8" skillet; bring to a boil and cook for about 10 minutes, or until
liquid has been reduced to 2 tablespoons. Drain the liquid from the carrot
mixture into the red wine in the skillet. Add lemon juice and cook,
uncovered, for 15-20 minutes or until thickened. Serve warm.

The sauce can be prepared in advance and refrigerated; reheat at serving
time. It is recommended to keep the sauce warm (over hot water, if
possible) while eating.

Makes 1 1/2 cups.

Posted to EAT-L Digest - 29 May 96

Date: Wed, 29 May 1996 23:08:55 -0400

From: "Ilene D. Warfield"

Recipe By :