Bordelaise Sauce

1. 1

   Bring onions, peppercorns and wine to a boil in a medium saucepan. Reduce heat and simmer for 15 mins, or until reduced by 1/3.

2. 2

   Add stock, thyme, bay leaves and parsley. Bring to a boil then reduce heat and simmer for 30 mins, or until sauce is reduced. Strain into a clean pan, discarding herbs.

3. 3

   Whisk in butter, 1 piece at a time, over low heat until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.