Bordelaise Sauce
rec.food.cooking/Bob Y./1998
Makes about 2 cups

1/2 cup dry red wine
1 Tbsp chopped shallot or onion
1/2 tsp dried thyme or tarragon, crushed
1 small bay leaf
1 (14 1/2-oz) can beef broth
2 Tbsp cornstarch
1 Tbsp butter or margarine
1 Tbsp lemon juice
1 tsp snipped parsley
1/8 tsp black pepper

In a small saucepan, combine wine, shallot, thyme, and bay leaf; bring to boiling. Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one half. Remove bay leaf. Combine beef broth and cornstarch; stir into wine mixture. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add butter, lemon juice, parsley, and pepper. Reduce heat and simmer, covered, for 5 minutes. Serve with beef, veal, or poultry.