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Bordelaise Sauce

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  • 1 cup red wine
  • 2 oz shallot
  • 1/4 tsp peppercorns
  • 1/8 tsp dry thyme
  • 1 bay leaf
  • 1 cup prepared demi-glace (More Than Gourmet)
  • 2 oz unsalted butter


Combine red wine, shallots, peppercorns, thyme, and bay leaf in a saucepan, over a medium flame heat and stir to reduce by one half to three-fourths. Add demi-glace and simmer for 15-20 minutes strain. Swirl in butter and serve.


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