Home › Sauces › Sauce Bordelaise

Sauce Bordelaise

Take one onion, not too small, chopped very fine and browned in fat or butter; add to this a cup of strong gravy (beef) and a cup of claret or white wine. Season highly with pepper, salt, and a little parsley chopped very fine Allow this to simmer and then thicken with a little browned flour. This is very nice with boiled fish.