Bordelaise Sauce

Rich and flavorful, it takes just a small drizzle of this bordelaise sauce recipe to perk up a simple, grilled steak or slow-roasted beef. The tangy, savory red wine sauce is also a great accompaniment to roasted potatoes. It can be made right before serving time, or up to a day in advance, using a special insiders’ trick to keep a skin from forming over the surface of the bordelaise.

Yield: 1 to 1 1/4 cups

bordelaise sauce Ingredients:

  • 3/4 cup dry red wine
  • 2 shallots, finely chopped
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups beef stock
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 teaspoon cold butter

Preparation:

  1. Add the red wine, shallots, thyme, and bay leaf to a small saucepan set over medium heat.
  2. Bring the mixture to a boil and reduce it to half its original volume.
  3. Add the beef stock to the pan and bring the mixture to a boil, again.
  4. Skim and discard any foam that appears on top of the sauce.
  5. Continue cooking the bordelaise until it has thickened enough to coat a spoon.
  6. Pour the sauce through a fine-mesh sieve.
  7. Season the sauce with salt and pepper, to taste.
  8. Use the sauce immediately or , if you are holding the sauce for later, lightly rub the cold butter across the hot surface of the sauce, to prevent a skin from forming.

This bordelaise sauce recipe makes 4 to 6 servings.

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