Bordelaise Sauce
This bordelaise sauce offers a simplified take on the classic French reduction sauce made with red wine and shallots. It pairs wonderfully with steak, roast beef, or any dish of your choice!
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
Instructions
- Gather all ingredients.
- Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring 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 as the 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.
Notes
- Don't use cooking wine; don't use good wine — just get a nice bottle of wine, something you would drink.
Nutrition
Calories: 82kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 40mgPotassium: 234mgSugar: 3gVitamin C: 8mgCalcium: 24mgIron: 1mg
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