How to Make Bordelaise sauce

How to Make Bordelaise sauce - 1 3
  • 30g shallots, finely chopped
  • 150ml red wine
  • 150ml beef or veal stock
  • 30g unsalted butter
  • Salt and pepper to taste
Per serving
Calories: 280 kcal
Proteins: 2 g
Fats: 24 g
Carbohydrates: 10 g
40 minsPrint
  • In a saucepan, melt the butter over medium heat.
  • Add the finely chopped shallots and sauté until they become translucent and soft, about 5 minutes.
  • Pour in the red wine and bring it to a simmer. Allow the wine to reduce by half, which should take approximately 10 minutes.
  • Add the beef or veal stock to the reduced wine mixture and continue simmering for another 15 minutes. This will further concentrate the flavors.
  • Strain the sauce through a fine-mesh sieve or cheesecloth to remove any solids, such as shallot pieces.
  • Return the strained sauce to the saucepan and whisk in the butter. Continue whisking until the butter is fully melted and incorporated into the sauce, giving it a rich and glossy texture.
  • Season the Bordelaise sauce with salt and pepper to taste. Adjust the seasoning as desired.
  • Simmer the sauce for an additional 5 minutes to allow the flavors to meld together.
  • Remove the sauce from heat and let it rest for a few minutes before serving.

Bordelaise sauce is traditionally served with grilled or roasted meats, such as beef steak or lamb chops. The rich flavor of the sauce pairs well with the savory notes of these proteins. It can also be served alongside roasted potatoes or vegetables to enhance their taste.

In conclusion, Bordelaise sauce is a classic French butter sauce made with red wine and shallots. The reduction of the wine and addition of butter create a velvety texture with deep flavors. This sauce is a perfect accompaniment to various meat dishes and adds a touch of elegance to any meal.

Facts about the sauce:

  1. Bordelaise sauce originated in the Bordeaux region of France, known for its world-renowned wines.
  2. The name “Bordelaise” comes from the French word for Bordeaux, referring to the use of red wine as a primary ingredient.
  3. The sauce is typically made with red Bordeaux wine, but other red wines can also be used, such as Cabernet Sauvignon or Merlot.
  4. Traditionally, the sauce is made by simmering bone marrow in the red wine, but the modern version commonly uses butter instead.
  5. Shallots are a key component of Bordelaise sauce, providing a subtle onion flavor that complements the richness of the wine and butter.
  6. The sauce is known for its deep, complex flavors and velvety texture, making it a popular choice for enhancing the taste of grilled or roasted meats.
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