Bordelaise sauce | Women's Weekly Food
This is a simple version of the classic French sauce, flavoured with red wine and shallots. It's fantastic on a steak or roast beef.
Ingredients
- 3 green onions (scallions), chopped coarsely
- 1/2 teaspoon dried green peppercorns, crushed
- 2 cup dry red wine
- 1 1/2 cup beef stock
- 1 sprig fresh thyme
- 2 dried bay leaves
- 2 stalks fresh flat-leaf parsley
- 60 gram cold unsalted butter, chopped
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