Bordelaise Sauce - cooking recipe

Ingredients

1/4 cup chopped fresh mushrooms
2 tsp butter or margarine
1 1/2 Tbsp. cornstarch
1 cup cold beef broth
1 1/2 Tbsp. red wine
1 Tbsp. lemon juice
1 tsp dried tarragon, crushed

Preparation

In small saucepan, cook mushrooms in butter till tender, about 4 minutes.
Combine cornstarch and beef broth.
Blend into mushrooms.
Cook and stir till mixture boils.
Add remaining ingredients and dash pepper.
Simmer about 5 minutes.
Makes about 1 cup.