BORDELAISE SAUCE I

BORDELAISE SAUCE I

Place in a saucepan 2 clove of garlic, a pinch of tarragon, the deseeded flesh of a lemon, a small bay leaf, 2 cloves, a glass of SAUTERNES (very sweet wine), and 2-teaspoon olive oil. Simmer gently. Skim off all the fat from the mixture and mix in enough ESPAGNOLE SAUCE to provide to provide sauce for an entre and 3-4 tablespoon light veal stock. Reduce the mixture by boiling down and add half glass of Sauternes while still simmering. Strain the sauce when it is the right consistency. Just before serving add a little butter and the juice of half lemon.