Bordelaise Sauce - cooking recipe

Ingredients

3 None spring onions, coarsely chopped
1/2 tsp dried green peppercorns, crushed
2 cups dry red wine
1/2 cup beef stock
1 sprig fresh thyme
2 None dried bay leaves
2 stalks fresh flat-leaf parsley
4 1/2 tbsp cold unsalted butter, chopped

Preparation

Bring onions, peppercorns and wine to a boil in a medium saucepan. Reduce heat and simmer for 15 mins, or until reduced by 1/3.
Add stock, thyme, bay leaves and parsley. Bring to a boil then reduce heat and simmer for 30 mins, or until sauce is reduced. Strain into a clean pan, discarding herbs.
Whisk in butter, 1 piece at a time, over low heat until smooth.