Bordelaise Sauce

Title:
Bordelaise Sauce

Yield:
1 Servings

Categories:
Sauces,
Condiments




Ingredients:





     2 tb Minced shallots


     2 tb Minced garlic


     1 ts Bayou Blast - {Emeril?s


          -Creole Seasoning}; see *


          -Note


     1 c  Dry red wine


   1/2 ts Salt


          Freshly-ground black pepper


 1 1/2 c  Reduced veal or beef stock


     1 tb Chopped green onion






 * Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is


 included in this collection.


 


 Combine shallots, garlic and Bayou Blast in a small saucepan over high heat


 and cook 1 minute. Add wine and bring to a boil. Add salt and 6 turns


 pepper. Stir in stock and bring back to a boil. Reduce heat to simmering


 and cook, skimming off fat and impurities several times, about 10 minutes.


 Turn up heat to high, skim any remaining impurities from the top of the


 sauce and cook 1 1/2 minutes longer. Add green onions before serving.


 


 This recipe yields 1 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL


 with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-004 broadcast


 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com


 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com


 02-25-1997


 


 Recipe by: Emeril Lagasse


 


 Posted to MC-Recipe Digest by "creedenites" 
on


 Feb 6, 1998