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Sauces & Dips

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. Combine red wine, shallots, thyme, and bay leaf in a small saucepan over medium heat.
  2. Bring to a boil and reduce to half its original volume.
  3. Add beef stock and return to a boil.
  4. Skim off and discard any foam.
  5. Continue cooking until the sauce coats the back of a spoon.
  6. Strain through a fine-mesh sieve.
  7. Season with salt and pepper.
  8. Serve immediately, or rub butter across the surface to prevent a skin from forming if holding for later.