Basic Bordelaise Sauce (For Steak, Roast Beef and Chops)


3 tablespoons butter
1/4 cup diced onions
2 tablespoons flour
1 cup beef bouillon
1/2 cup Holland House Red Cooking Wine
1 tablespoon chopped parsley
1 clove garlic, crushed


Heat butter in large skillet. Sauté onions in butter until golden; add flour and blend thoroughly. Add bouillon and stir until smoothe. Blend in Holland House Red Cooking Wine, parsley and garlic. Delicious on steak, roast beef and chops.

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