Ingredients:

1.)Four ounces of Dry Red Wine
2.)Two shallots finely chopped
3.)One half-teaspoon of fresh ground pepper
4.)One eighth teaspoon of thyme
5.)One Bay leaf
6.)One quart of Brown Sauce
7.)Four ounces of butter

Method:
Heat the brown sauce in a 2 or 3 quart saucepan until simmering. Meanwhile reduce the wine with the shallots, pepper, thyme and bay leaf by boiling for several minutes. When the wine mixture has been reduced by one half empty the mixture into the hot brown sauce and simmer for one half hour.Cut the butter into small pieces and whip into the now bordelaise sauce. After thouroughly incorporating the butter, strain the whole mixture and allow to cool if storing or use hot at the table. For larger quantities of Bordelaise simply multiply ingredients by the quantity desired. Bordelaise may also be made with other types of meat sauces or game sauces. Bordelaise also freezes well.