Bordelaise Sauce by Jan McCracken

A complementary sauce to Herbed Lamb Chops (page 192) and anything else you might decide to team it with!

In a small saucepan, melt margarine over low heat.
Gradually add flour, stirring constantly until smooth (about one min-ute). Slowly add water and wine. Stir constantly until sauce reaches a smooth consistency.
Stir in onion, parsley, bay leaf, bouillon granules, thyme, and pepper. Cook over medium-high heat, stirring constantly, until thickened and bubbly.
Remove bay leaf.
Serve sauce warm over lamb chops or other entrée.

Serves 4

Calories: 37.36

Fat: 2.86 grams

Saturated Fat: 0.47 grams

Carbohydrates: 1.71 grams

Calcium: 2.27 mg

Lactose: 0.0 grams

1 tablespoon margarine

1 tablespoon all-purpose flour

½ cup water

1 tablespoon plus 1½ teaspoons dry red wine

1½ teaspoons minced green onion

1½ teaspoons minced fresh parsley

1 bay leaf

½ teaspoon beef-flavored bouillon granules

⅛ teaspoon dried whole thyme

Freshly ground black pepper to taste