How To Make Bordelaise Sauce
Allow sauce to simmer for 10 minutes to up to one hour.
Recipe Summary How To Make Bordelaise Sauce
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!Ingredients | How To Make Good Pasta Sauce1 teaspoon butter4 large shallots, peeled and sliced1 pinch salt1 cup red wine2 cups veal stocksalt and freshly ground black pepper to tasteDirectionsPlace 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.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.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.Don't use cooking wine (horrible); don't use good wine (waste of money). Just get a nice bottle of wine, something you would drink.Info | How To Make Good Pasta Sauceprep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 1 cup
TAG : How To Make Bordelaise SauceSide Dish, Sauces and Condiments Recipes, Sauce Recipes,