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 manié
Preparation
Step 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.
Variations
Step 2
Bordelaise Sauce: Add a little poached marrow to the brown sauce. Correct the seasoning and add a touch of chopped parsley.
Step 3
Sauce Diablé: Add 1 tablespoon Dijon mustard and a few dashes Tabasco to the brown sauce. Stir well.
Step 4
Sauce Périgueux: Add finely chopped truffles to the brown sauce.
