BORDELAISE

Ingredients:

1 cup         Dry Red Sherry

1 oz.          Shallots, chopped

1                Bay Leaf

1 sprig      Thyme

TT              Black Pepper

1 pt.          Demi-Glace

2 oz.          Butter

Procedure:

1. Combine all ingredients in a sauce pot.

 

2. Reduce by 3/4 over a medium flame then stir in 1 pint of Demi, simmer and finish with the butter.

PREP TIME:

YIELD: 

Pro Tip:

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