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Welllll Joanie, you sent me on the search of all time. This recipe is 39 years old. Doesn't sound
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 ½ c. beef bouillon
½ t. salt
½ t. freshly ground black pepper
½ t. dried thyme
1 bay leaf
1 c. dry red wine
1 t. lemon juice
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).
Other messages in this thread:
- 15568. Thinking of a Fondue this week end...any suggestions...pork, beef, chicken..... - joanietoo - 3:47pm on 07/21/09 (18)
- Did you have a beef fondu while you were in Geneva? That is a dynamite place for them. - Marg CDN - 4:11pm on 07/21/09
- nope not too hot.....wont do cheese, beard is not good for the diet.... - joanietoo - 6:52pm on 07/21/09
- and I just assumed beard was almost 100% fiber...... '-D [NT] - Randi - 7:29pm on 07/21/09
- I used to chew mine. Especially after eating French Onion Soup...lovely stringy cheese. [NT] - Michael in Sarasota - 8:06pm on 07/21/09
- Oh Gee...you guys...bread is not for me however your beard might be :) [NT] - joanietoo - 9:58pm on 07/21/09
- are you referring to mine or Michael's? LOL [NT] - Randi - 10:18pm on 07/21/09
- Joanie, you'd better quit now. I've had my laugh for the day. [NT] - Curious1 - 4:50pm on 07/22/09
- Joanie, we have a popular franchise in our area.. "Melting Pot" if you google them, they have their - barb_b - 4:39pm on 07/21/09
- Barb...Franchise...bring it over here...yummmmmmy! [NT] - joanietoo - 10:13pm on 07/21/09
- Welllll Joanie, you sent me on the search of all time. This recipe is 39 years old. Doesn't sound [LINK] - Marg CDN - 9:36pm on 07/21/09
- And lately, I have been loving Remoulade with beef. This is what I have finally - Marg CDN - 9:39pm on 07/21/09
- Mmmmmm, I'm going to be having more than 4 sauces at this rate...thanks. [NT] - joanietoo - 10:01pm on 07/21/09
- And for chicken, we LOVE this dip. Just can't get enough of it. Normally I use it with thighs - Marg CDN - 9:43pm on 07/21/09
- Also great, also on the maybe.....new for me at a fondue....Ta! [NT] - joanietoo - 10:00pm on 07/21/09
- I remember something like this years ago...add it to the maybe list..wow ta! [NT] - joanietoo - 10:00pm on 07/21/09
- would the poblano cream sauce work? [NT] [LINK] - AngAk - 11:46pm on 07/21/09
- This sounded good but couldnt get poblanos..so went with chipotle in adobe with raspberry preserve.. [NT] - joanietoo - 8:00pm on 07/23/09
- mmmmmmmm, sweet and hot! [NT] - AngAk - 9:54pm on 07/23/09