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

　　

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.