BORDELAISE SAUCE, QUICK
Bordelaise sauce is based on a classic brown sauce that involves roasting meat bones until very brown before being simmered in liquid. For a quicker variation, stir up this simplified version, which eliminates the bone-roasting step yet still provides great flavor. It's the perfect match for beef roasts, pork roasts, chops and even burgers.
Prep: 10 min - Cook: 15 min
About 1 Cup Sauce
• 2 tablespoons butter or margarine
• 1 thin slice onion
• 2 tablespoons all-purpose flour
• 1/2 cup beef broth
• 1/2 cup dry red wine
• 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon chopped fresh parsley
• 1/2 teaspoon finely chopped onion
• 1 dried bay leaf
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
1. In 1 1/2-quart saucepan, melt butter over medium heat. Cook onion slice in butter, stirring constantly, until onion is brown; discard onion.
2. Stir flour into butter. Cook over medium heat, stirring constantly, until flour is bubbly and deep brown; remove from heat.
3. Gradually stir in broth and wine. Stir in thyme, parsley, finely chopped onion and bay leaf. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper. Remove bay leaf before serving.
1 TABLESPOON: Cal 25 (Cal From Fat 10), Fat 1g (Sat Fat 1g), Chol 5mg, Sodium 80mg, Carbs 2g (Fiber 0g), Pro 0g
% DAILY VALUE: Vit A 2%, Vit C 0%, Calc 0%, Iron 0%
EXCHANGES: 1 Serving Is Free
CARB. CHOICES: 0