Bordelaise Sauce
leo
INGREDIENTS
  • 1/4 cup chopped green onions
  • 2 tablespoons butter or margarine
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dried thyme, crushed
  • 1 14 1/2 ounce can beef broth
  • 1/4 cup dry red wine
DIRECTIONS
  1. In medium saucepan cook green onions in butter until tender. Stir in flour and thyme. Stir in broth and wine. Bring to a boil, stirring occasionally; reduce heat. Boil gently, uncovered, 15 to 20 minutes or until reduced to 1 cup. makes 1 cup.