Bordelaise sauce
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.
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Spoon
Ingredients
- 3 green onions (scallions), chopped coarsely
- 1/2 teaspoon dried green peppercorns, crushed
- 2 cups dry red wine
- 1 1/2 cup beef stock
- 1 sprig fresh thyme
- 2 dried bay leaves
- 2 stalks fresh flat-leaf parsley
- 60 grams cold unsalted butter, chopped
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