Stéphane Reynaud

Bordelaise sauce

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Preparation info
    • Difficulty

      Easy

Appears in
Rôtis: Roasts for Every Day of the Week
Rôtis

By Stéphane Reynaud

Published 2009

  • About

Method

Peel and finely chop 4 onions. Cook the onion in 500 ml (17 fl oz/