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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Roasted Garlic Bordelaise


2 Tbl unsalted butter

1/2 cup yellow onion, small dice

1/3 cup carrot, peeled, small dice

1/4 cup celery, small dice

2 tsp fresh garlic, minced

1/2 tsp salt

2 Tbl tomato paste

1/2 tsp black pepper, freshly ground

1 cup dry red wine

1 bay leaf

1 quart veal stock (or rich beef stock)

1/3 cup roasted garlic puree

1 tsp fresh thyme leaves, chopped


Heat butter in a 2-quart saucepot over medium heat. Add onion, carrot, celery, garlic and salt and cook until vegetables soften, about 5-6 minutes. Add tomato paste and black pepper, stir constantly and cook for 5-6 minutes. Using a wire whisk, stir in red wine and bay leaf.

Simmer until wine has reduced by half. Add veal stock and bring to a boil. Reduce the heat to low-medium and simmer, slowly, until reduced by half, about an hour to an hour and a half.

Adjust the seasoning and hold warm until ready to serve. Stir in the roasted garlic puree and fresh thyme just before serving.

Yield: 3 cups

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