December 2012 Archives
December 25, 2012
Gertruda Sauce
Ingredients
- 2c. port wine
- 1/2 c. scallions
- 1/2 c. BV sauce
- 1/2 stick salted butter
- juice of 1/2 lemon
- chopped parsley, salt a dpepper
Directions
Brown chopped scallions in wine. Add meat extract, salt and pepper and reduce to real thickness. Just before serving add butter, stir in lemon, and parley. Serve on tenderloin. Makes about 1 cup sauce.
