Steps to Make How To Make Frozen Lemonade

How To Make Bordelaise Sauce

There's honestly not much to this lemonade slushie from a cooking standpoint.

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 Frozen Lemonade

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

Directions

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.

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 Frozen Lemonade

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 1 cup

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