Classic French Bordelaise Sauce
Ingredients
- 180 ml dry red wine
- 2 shallots (finely chopped)
- ¼ teaspoon dried thyme
- 1 bay leaf
- 480 ml beef stock
- Salt (to taste)
- Ground black pepper (to taste)
- Optional: 1 teaspoon butter (cold; for make-ahead)
Instructions
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Gather the ingredients.
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In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
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Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume. Add the beef stock to the pan and bring the mixture up to a boil again.
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Using a tablespoon, skim and discard any foam that appears on top of the sauce.
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Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon—otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
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Pour the sauce through a fine-mesh sieve. Season the sauce with salt and pepper, to taste. Use on grilled steak or slow-roasted beef and enjoy.
Notes
Nutrition
**Serving size** 4 to 6 servings
**Calories** 77 kcal
**Fat** 0 g
**Saturated fat** 0 g
**Unsaturated fat** 0 g
**Cholesterol** 0 mg
**Sodium** 322 mg
**Carbohydrates** 8 g
**Fibre** 1 g
**Sugar** 3 g
**Protein** 3 g
Imported from Mela.
