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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 shallots or scallions, finely chopped |
3 tablespoons butter |
1 cup red wine |
10 1/2-ounce can beef bouillon (not consommè) |
1 teaspoon tarragon |
pinch thyme |
salt, pepper |
beurre mani |
Directions:
1. Sauté the chopped shallots or scallions in the butter. Gradually add the wine and bouillon. Let it come to a boil and add the seasonings. Cook down for a few minutes. Add beurre manié to thicken to taste. Let simmer for a few minutes and strain.
2. Variations Bordelaise Sauce: Add a little poached marrow to the brown sauce. Correct the seasoning and add a touch of chopped parsley.
3. Sauce Diablé: Add 1 tablespoon Dijon mustard and a few dashes Tabasco to the brown sauce. Stir well.
4. Sauce Périgueux: Add finely chopped truffles to the brown sauce.
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