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Marg CDN

Welllll Joanie, you sent me on the search of all time. This recipe is 39 years old. Doesn't sound

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3964 posts
Joined: Dec 10, 2005


Posted to Thread #15568 at 9:36 pm on Jul 21, 2009

too appetizing does it? But I can still remember how good it was. And I served it to friends who were mostly Europeans then, and I did use the blender to make it.

I actually found the original recipe, although I didn't expect that I could.

I also went looking for a more current recipe and have lots of respect for Saveur, so I've attached it as a link. I would definitely prefer the shallots over onions but I still think my old recipe has some significant merit.

Bordelaise Sauce Yield 1 c.

2 med carrots cut into 1" pieces
2 med onions, cut into eighths
4 sprigs parsley
2 c. dry white wine
1/4 c. butter
2 T. flour
1 c. beef bouillon
t. salt
t. freshly ground black pepper
t. dried thyme
1 bay leaf
1 c. dry red wine
1 t. lemon juice

In blender:

CHOP: carrots, 1 onion, parsley, white wine, until carrot is fine. Empty through strainer, reserving wine. Saute vegetables in butter until golden brown. Add flour and cook until slightly brown, stirring constantly. Add reserved wine, bouillon and seasonings. Bring to a boil. Cover, simmer 15 minutes until reduced to half.

Meanwhile CHOP remaining onion and red wine, until onion is finely chopped. Boil in skillet until liquid is reduced to 2 T. Combine with drained liquid (only) from cooked carrot mixture. Add lemon juice. Cook 10 - 15 minutes, until reduced to 1 cup.

CHOP refers to setting on blender ( high).


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