Bordelaise Sauce - cooking recipe

Ingredients

1/2 cup dry red wine
1 tablespoon shallot, chopped (I use green onions)
1/2 teaspoon dried thyme
1 small bay leaf
1 (14 1/2 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon parsley, chopped (I used dried)
1/8 teaspoon black pepper

Preparation

In a small saucepan, combine wine, shallot, thyme, and bay leaf.
Bring to a boil.
Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
Remove bay leaf and discard.
Combine beef broth and cornstarch.
Stir into wine mixture.
Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
Add butter, lemon juice, parsley, and pepper.
Reduce heat and simmer, covered, for 5 minutes.
Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.