Bordelaise sauce for meat fondue
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Bordelaise sauce for meat fondue
  Meat    Sauces    Fondue  
Last updated 6/12/2012 1:09:46 AM. Recipe ID 36794. Report a problem with this recipe.
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      Title: Bordelaise sauce for meat fondue
 Categories: Fondue, Sauces
      Yield: 1 Servings
 
    1/4 c  Butter
      2 md Carrots -- chopped
      2 md Onions -- chopped
      2    Sprigs parsley -- chopped
      2 tb Flour
      1 c  Dry white wine
  1 1/2 c  Consomme
    1/2 ts Salt
    1/2 ts Pepper
    1/4 ts Thyme
      1    Bay leaf
      1 c  Dry red wine
      1 ts Lemon juice
 
  Saute carrots, one of the onions and parsley in butter in a medium
  saucepan until golden brown.  Add the flour and cook until slightly
  brown, stirring constantly.  Add white wine, consomme and seasonings.
  Bring to a boil; cover and simmer for 15 minutes. Meanwhile put
  remaining onion and red wine in an 8" skillet; bring to a boil and
  cook for about 10 minutes, or until liquid has been reduced to 2
  tablespoons. Drain the liquid from the carrot mixture into the red
  wine in the skillet. Add lemon juice and cook, uncovered, for 15-20
  minutes or until thickened. Serve warm.
  
  The sauce can be prepared in advance and refrigerated; reheat at
  serving time.  It is recommended to keep the sauce warm (over hot
  water, if possible) while eating.
  
  Makes 1 1/2 cups.
  




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Recipe ID 36794 (Apr 03, 2005)

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