Bordelaise Sauce

• 1/2 cup dry red wine
• 1 tablespoon shallot, chopped (I use green onions)
• 1/2 teaspoon dried thyme
• 1 small bay leaf
• 1 (14 1/2 ounce) can beef broth
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 1 teaspoon parsley, chopped (I used dried)
• 1/8 teaspoon black pepper

1. In a small saucepan, combine wine, shallot, thyme, and bay leaf.
2. Bring to a boil.
3. Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
4. Remove bay leaf and discard.
5. Combine beef broth and cornstarch.
6. Stir into wine mixture.
7. Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
8. Add butter, lemon juice, parsley, and pepper.
9. Reduce heat and simmer, covered, for 5 minutes.
10. Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.

dry red wine, shallot, thyme, bay leaf, beef broth, cornstarch, butter, lemon juice, parsley, black pepper

Taken from www.food.com/recipe/bordelaise-sauce-231928 (may not work)