Bordelaise Sauce

Recipe Ingredients

2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced garlic
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1 cup	237ml	Dry red wine
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper
1 1/2 cups	355ml	Reduced veal or beef stock
1 tablespoon	15ml	Chopped green onion

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Combine shallots, garlic and Bayou Blast in a small saucepan over high heat and cook 1 minute. Add wine and bring to a boil. Add salt and 6 turns pepper. Stir in stock and bring back to a boil. Reduce heat to simmering and cook, skimming off fat and impurities several times, about 10 minutes. Turn up heat to high, skim any remaining impurities from the top of the sauce and cook 1 1/2 minutes longer. Add green onions before serving.

This recipe yields 1 1/2 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-004 broadcast 01-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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