How to Make Bordelaise Sauce
Description
A simpler bordelaise sauce made with red wine, caramelized shallots, and real veal stock. This French sauce is delicious on steak, or any roast meat.
Ingredients
•
1 teaspoon butter
•
4 large shallots, peeled and sliced
•
1 pinch salt
•
1 cup red wine
•
2 cups veal stock
•
salt and freshly ground black pepper to taste
Directions
1
Gather all ingredients.
2
Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.
3
Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
4
Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.