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