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 caloriescarbohydrate: 8.9 gcholesterol: 1.8 mgfat: 1.1 gfiber: 0.4 gprotein: 2.4 gsaturatedFat: 0.5 gservingSize: -sodium: 40.4 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions How to Make Bordelaise Sauce
Directions
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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.