Bordelaise Sauce
The easiest entertaining tip ever.
Servings: 1 cup
Calories: 16kcal
Ingredients
- ¾ cup dry red wine Bordeaux is the traditional wine used. Try to use the same wine you intend to serve with the meal.
- 2 medium shallots
- ¼ teaspoon dried thyme
- 1 bay leaf
- 2 cups beef or veal stock
- pan juices optional - See Note 3
- ¼ teaspoon salt See Note 1
- ¼ tsp ground black pepper
Optional Thickener
- 1 tablespoon unsalted butter See Note 2
- 1 tablespoon flour
Instructions
- Cominbe red wine, shallots, thyme and bay leaf in a small sauce pan. Boil over medium heat until reduced to about half. You should have between ⅓ and ½ cup.
- Add the beef or veal stock and return to a boil. Boil until reduced to about 1 ⅓ cups. This may take 15-20 minutes depending on the size of your saucepan and the level of heat. If you are cooking a roast and have pan juices you can add them in to the sauce as it is reducing. Avoid adding a lot of fat with the pan juices. The sauce should reduce to coat the back of a metal spoon.
- Pour the sauce through a seive to remove solids. If there is any visible fat on the surface skim it off.
- Return sauce to the pan, add salt and pepper and taste test. Adjust salt and pepper to taste.
- Note this sauce is thinner than gravy. If you want it a bit thicker - cream the butter and flour together and melt one teaspoon at a time in to the sauce. Continue to simmer and add the remaining butter/flour mixture. The sauce will not (should not be as thick as a traditional gravy).
- Serve hot over beef.
Notes
Note 1 - Do not add salt until after the sauce has reduced or it will be too concentrated and salty.
Note 2- The traditional method is to not use any thickening agent in the sauce. I use a thickener when I want to ensure I have a generous amount of sauce and the straight reduction method leaves a lesser amount of sauce. The sauce is rich so you don't need a lot- only a few tablespoons per serving.
Note 3 - Pan juices are not a traditional addition. I just can't bear to let any of the amazing flavour go to waste. Just be sure not to introduce a lot of fat from the juices. The final sauce should be silky and 'clean'.
Nutrition is per Tablespoon and does not include pan juices.
Nutrition
Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 64mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg