A classic French sauce named after the Bordeaux wine region. We add red wine and a veal demi-glace stock to shallots that have been simmered in butter. Serve with filet mignon or other beef, lamb or venison steaks or even a pork loin.
INGREDIENTS: Red Wine (40%)(Sulphites), Demi-Glace (40%)(Water, Demi-Glace Base (Concentrated Juices of Veal & Beef, Cornflour, Salt, Vegetable Concentrates (Tomato, Carrot, Celery, Onion), Sugar, Red Wine Extract)),Shallots(10%), Cornflour, Unsalted Butter (2%)(Milk), Parsley, Sugar, Salt, Lactic Acid.
Sulphites, Celery, Milk