Bordelaise Sauce - Bordelaise Saus

Serves 8

Brown onion and garlic in butter. Add wine, peppercorns, mace, bay leaf, thyme, and tarragon. Boil slowly until ¼ of the wine is cooked away. Strain, add stock and mushrooms. Boil 1 to 2 minutjes. Add tomato pureé, Madeira, parsley, and paprika.

When served with fish, add a little anchovy paste, cayenne, and a few drops lemon juice before serving.