New Orleans Brown Bordelaise Sauce
Ingredients
- 1 stick butter
- 3 French shallots, cut by hand brunoise (tiny cubes)
- 2 tsp. chopped fresh garlic
- 2 tsp. chopped fresh parsley
- 2 Tbs. demi-glace (if available) or 1/2 cup string veal or beef stock
- 1 cup red wine
- 2 cloves
- 2 bay leaves
- Pinch black pepper
- 1 tsp. Worcestershire sauce
Instructions
- 1
In a hot skillet, heat 2 Tbs. of the butter. Add shallots, and cook until lightly browned. Remove.
- 2
Add garlic and parsley and saute until aromatic.
- 3
Add all other ingredients, including the browned shallots, and cook over medium heat until the wine reduces to about one-half its original volume. Remove the pan from the heat. Remove the bay leaves and cloves.
- 4
Whisk in the remaining butter, two small pats at a time, off the heat. Adjust seasonings with salt and pepper.
- 5
Spoon the sauce over anything you think might go well with it.