Ingredients:
Espagnole Sauce
4 cups beef stock
1/4 cup butter
6 oz can tomato paste
1 1/2 cup onion (one medium)
1 celery stalk
1 medium carrot
1/4 cup flour
1 tbsp garlic
2 tsps black pepper
1 bay leaf
Beef Demi-glace
Espagnole Sauce
3 tsps dried parsley
3 cups beef broth
1 tsp dried thyme
Bordelais Sauce
Beef Demi-Glace
1/2 cup red wine
2 cups beef broth
Green onion
This classic French Bordelaise Sauce is made from an Espagnole Sauce Base. It’s the perfect accompaniment for any beef dish. While it takes a while to produce, the flavors are worth the wait. This recipe makes approximately 3 cups of sauce and leftovers can be stored for up to two weeks.