LOW Carb: Bordelaise Sauce.... just for WLS patients (and their families)

French Styled Bordelaise Sauce

Ingredients:  

2 tbsp. shallots

3/4 c. burgundy wine

Bay leaf

Pinch of thyme

1 pkg. fresh sliced mushrooms

2 tbsp. butter

1 1/2 tbsp. flour

1 c. strong beef broth

Pinch of dried tarragon leaves

Juice of half a lemon

Preparation:

Finely chop shallots.
Add wine, bay leaf, terragon and thyme.
Simmer until wine is reduced to about 1/4 cup.
Saute mushrooms in butter. Slowly, stir in flour.
Add broth, lemon juice (slowly) and cook and stir until mixture boils thoroughly and is clear and thick.
Add salt and pepper to taste and wine mixture. Remove bay leaf. Simmer 5 minutes. Excellent on hamburgers or steak. Makes 1 1/4 cups.

 Sure it has real flour in it.  In the past, I have substituted almond flour or coconut flour for the real stuff, but since it’s a sauce, it’s not full on carbs and it’s used as a flavoring not as the meal itself. 
So don’t worry about the tiny amount of carbs that you will get from that tiny amount of flour.  You can use xanthan gum, if you’re really concerned…but hey, this is awesome stuff and tastes so good on beef or pork.  So don’t miss out….give this a try…

I'd rather use this than a can of cream of mushroom soup.
This sounds wonderful.