Bordelaise Sauce - Bordelaise Saus

Ingredients

• 2 tablespoons onion -- minced
• 1 clove garlic -- minced
• 2 tablespoons butter
• ¼ cup Chianti or claret
• 6 peppercorns
• 1 blade mace
• 1 bay leaf
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried tarragon
• 2 cups beef stock
• 15 mushrooms -- thinly sliced
• 2 tablespoons tomato pureι
• ¼ cup Madeira
• 1 teaspoon parsley -- minced
• ¼ teaspoon paprika

Brown onion and garlic in butter. Add wine, peppercorns, mace, bay leaf, thyme, and tarragon. Boil slowly until ¼ of the wine is cooked away. Strain, add stock and mushrooms. Boil 1 to 2 minutjes. Add tomato pureι, Madeira, parsley, and paprika.
When served with fish, add a little anchovy paste, cayenne, and a few drops lemon juice before serving.

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