Bordelaise Sauce
Bordelaise Sauce recipe: Thomas Keller's Bordelaise Sauce from the French Laundry Cookbook
Ingredients
- 1 cup Dry red wine Cabernet Sauvignon
- 1/3 cup Shallots Sliced
- 1/2 cup Carrots Sliced
- 1/4 cup Mushrooms Sliced
- 10 sprigs Fresh Italian parsley
- 2 sprigs Thyme
- 1 Bay leaf
- 2 tablespoons sliced garlic
- 6 black peppercorns
- 1 cup veal stock
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