Bordelaise sauce

This is a simple version of the classic French sauce, flavoured with red wine and shallots. It's fantastic on a steak or roast beef.
0.5 Cup



1.Bring onion, pepper and wine to the boil in medium saucepan. Reduce heat; simmer, uncovered, about 15 minutes or until reduced by a third.
2.Add stock, thyme, bay leaves and parsley; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until sauce is reduced to ½ cup. Strain, discard herbs.
3.Return sauce to same cleaned pan; stir in butter, piece by piece, over low heat, until sauce is smooth.