New Orleans Brown Bordelaise Sauce

Instructions

1. 1

   In a hot skillet, heat 2 Tbs. of the butter. Add shallots, and cook until lightly browned. Remove.

2. 2

   Add garlic and parsley and saute until aromatic.

3. 3

   Add all other ingredients, including the browned shallots, and cook over medium heat until the wine reduces to about one-half its original volume. Remove the pan from the heat. Remove the bay leaves and cloves.

4. 4

   Whisk in the remaining butter, two small pats at a time, off the heat. Adjust seasonings with salt and pepper.

5. 5

   Spoon the sauce over anything you think might go well with it.