Gravy Train: Bordelaise Sauce

Although *real* Bordelaise Sauce is nothing like this recipe, the Pilsbury Complete Cookbook offers this enhanced gravy recipe as an alternative to plain brown gravy served with roast beef.

Bordelaise Sauce:

2 tbsp butter
2 tbsp minced green onion
1 clove garlic, minced
1 carrot, shredded
4 whole black peppercorns
1 small bay leaf
2 tbsp flour
1/4 tsp salt
1/4 tsp ground pepper
2 cups beef broth

Melt butter in a skillet and add green onions, garlic, carrot, peppercorns, and bayleaf. Cook for a couple of minute and then sprinkle on the flour, salt & pepper cook until flour browns slightly and slowly add the broth. Bring to a boil to slightly thicken. Strain gravy to remove vegetables, etc. Serve warm.

I've got to say that this gravy really classes up some instant mashed potatoes!