1 - 10 of 10 for bordelaise sauce

Cook mushrooms in butter until tender. Mix cornstarch and cooled stock together; stir into mushrooms. Cook and stir to boiling. Add tarragon, lemon ...

Combine first nine ingredients and saute for 3 minutes or until onion is golden. Remove from heat and stir in flour until smooth. Cook over very low ...

Finely chop shallots. Add wine, bay leaf and thyme. Simmer until wine is reduced to about 1/4 cup. Saute mushrooms in butter. Stir in flour. Add ...

Cook shallots in ... 1 cup of bordelaise sauce and mix gently ... before serving, add 2 tablespoons of this beef marrow and 1/2 teaspoon chopped parsley.

In small saucepan, cook mushrooms in butter till tender, about 4 minutes. Combine cornstarch and beef broth. Blend into mushrooms. Cook and stir till ...

Melt the butter ... to taste. Mix the cornstarch with 1/4 cup water and add to the sauce. Stir until thickened. Serve with roasts and steak. Makes 3 cups.

(Ask your butcher ... slicing. 7. Prepare Bordelaise Sauce. 8. To ... to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.

About 2 hours ... slicing. 8. Prepare Bordelaise Sauce. 9. To ... heat to medium high; cook mixture, stirring constantly, until sauce boils and thickens.

Use large pan ... heat. Cook meat slowly in large pan. Add Bordelaise sauce when meat is almost done. Then add: When serving, sprinkle fresh parsley on top.


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