Bordelaise Sauce

Name: Bordelaise Sauce
Ingredients: 1/2 c. mushrooms (fresh, chopped [Option 1a]); 2 oz. mushrooms (canned, chopped [Option 1b]); 2 tsp. butter (melted); 4 tsp. cornstarch; 4 tsp. beef bouillon/broth; 3/4 tsp. tarragon (dried); 1 tbsp. lemon juice; 1 tbsp. wine (red); 1 dash pepper

M. Blakely

This is my favorite version of one of the standard sauces, usually served with beef or pork. My first husband really liked it on grilled steaks.

The dish is much tastier when using fresh mushrooms.

This recipe makes 1-c.

ᔥ Originally from "Fondue & Tabletop Cooking" (part of the Better Homes & Gardens library)

Ingredients

½ c. mushrooms (fresh, chopped [Option 1a])
2 oz mushrooms (canned, chopped [Option 1b])
2 tsps butter (melted)
4 tsps cornstarch
4 tsps beef bouillon / broth
¾ tsp tarragon (dried)
1 tbsp lemon juice
1 tbsp wine (red)
1 dash pepper

Instructions

Keep screen awake

1
If necessary, cool stock.
2
If using canned mushrooms, stir into butter. If using fresh mushrooms, cook in butter till tender.
3
Stir cornstarch into stock & add to mushrooms. Cook & stir till boiling.
4
Add tarragon, lemon juice, wine, & pepper. Simmer .

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