Chambourcin Bordelaise Sauce

2 Tbsp butter
2 Tbsp finely minced onions
¾ cup Galen Glen Chambourcin
1 ½ cups beef gravy
2 Tbsp lemon juice
2 Tbsp minced fresh parsley
¾ cup sliced mushrooms, sautéed in a little butter (optional)
Sea salt and fresh ground black pepper to taste

1. Sautee the onions in butter until they are transparent.
2. Add the Chambourcin and simmer until reduced one-half.
3. Stir in the remaining ingredients and heat thoroughly.
4. Makes about 2 cups.
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