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Ingredients
| salted butter: 2 Tbl |
| shallot onions (chopped): 2 Tbl (minced) |
| garlic: 2 cloves (minced) |
| carrots: 2 (shredded) |
| soup - beef broth: 2 cups |
| sherry (wine): 1/2 cup |
| lemon juice: 2 Tbl |
| white mushrooms: 1 lb (sliced) |
| cornstarch: 2 Tbl |
| salt |
| black pepper |
Bordelaise Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
3 serving(s)
Tags
- Melt the butter in a medium saucepan over medium heat.
- Add the shallots, garlic, and carrots.
- Sauté for 5 minutes or until limp but not brown.
- Add the broth, sherry, and lemon juice.
- Heat until almost boiling.
- Add the mushrooms and cook over low flame for 5 minutes.
- Season with salt and pepper to taste.
- Mix the cornstarch with 1/4 cup water and add to the sauce.
- Stir until thickened.
- Serve with your favorite steak or pot roasts.