How to Make Bordelaise Sauce recipe

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Ingredients

1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

Nutrition Info

82.3 calories
carbohydrate: 8.9 g
cholesterol: 1.8 mg
fat: 1.1 g
fiber: 0.4 g
protein: 2.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 40.4 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place butter and shallots into a saucepan with pinch of salt, cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.

  2. Reduce heat to low, cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.

  3. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Recipe Yield

1 cup

Recipe Note

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

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