{"id":6807,"slug":"sauce-bordelaise","title":"SAUCE BORDELAISE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one medium-sized onion, chopped very fine","fat","a cup of strong beef gravy","a cup of claret or white wine","pepper","salt","a trifle of finely-chopped parsley","a little browned flour"],"ingredients_norm":["sized onion","fat","strong beef gravy","claret or white wine","pepper","salt","trifle of finely chopped parsley","little browned flour"],"steps":["Take one medium-sized onion, chopped very fine and browned in fat; add a cup of strong beef gravy and a cup of claret or white wine; add pepper, salt and a trifle of finely-chopped parsley; allow this to simmer and thicken with a little browned flour."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w16:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7e3b170f24bf0bd983a5876dcb1e01780de2c68e17145822bdcecded764b0555","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sauce-bordelaise"}