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
- Add the red wine, shallots, thyme, and bay leaf to a small saucepan set over medium heat.
- Bring the mixture to a boil and reduce it to half its original volume.
- Add the beef stock to the pan and bring the mixture to a boil, again.
- Skim and discard any foam that appears on top of the sauce.
- Continue cooking the bordelaise until it has thickened enough to coat a spoon.
- Pour the sauce through a fine-mesh sieve.
- Season the sauce with salt and pepper, to taste.
- 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.