senior chef
Senior Member
This thread takes up where the thread on Beef stock ended.
Bordelaise sauce is an offshoot of Sauce Espagnole (one of the 5 French "mother sauces")
Some recipes call for use of a demi-glace BUT for the home cook that is not strictly required.
4 large shallots, chopped roughly and very lightly dusted with flour.
1 1/2 TBLSP of butter
1 cup of dry red wine. (If you are happy drinking it, then it is perfect for this sauce)
2 cups rich beef broth (see previous thread)
salt and freshly ground pepper to taste
more butter (optional)
1.) At a slow simmer, saute shallots in butter, stirring frequently, until shallots become semi-transparent and very , very lightly golden color.
2.) Increase heat to medium. Pour in 1 cup of the DRY red wine. Bring to a rapid boil. Turn heat down and simmer until the wine is almost gone. NOTE: Don't turn your back on it. It WILL scorch.
3.) Add 2 cups of your home-made beef broth. Slowly simmer until it is greatly reduced in volume.
4.) Taste for salt. Add as you prefer.
5.) freshly grate a little black pepper into the sauce.
6.) continue to simmer until sauce has thickened to "sauce consistency". (NOT as thick as gravy)
7) At this stage some chefs may add 2 more TBLSP of butter to make it even richer BUT that is optional.
8.) Using a fine mesh strainer over a pot or bowl, pour the sauce into it. Slowly and carefully stir the liquid and the shallots until you have extracted all of those wonderful liquids. Discard any/all solids.
Prepare your plates for service with every thing you are serving and spoon bordelaise sauce lightly over the meat.
One of the secrets of many chefs is to always leave your guests wanting just a little more. This holds especially true for a rich sauce like this one.
Bordelaise sauce is an offshoot of Sauce Espagnole (one of the 5 French "mother sauces")
Some recipes call for use of a demi-glace BUT for the home cook that is not strictly required.
4 large shallots, chopped roughly and very lightly dusted with flour.
1 1/2 TBLSP of butter
1 cup of dry red wine. (If you are happy drinking it, then it is perfect for this sauce)
2 cups rich beef broth (see previous thread)
salt and freshly ground pepper to taste
more butter (optional)
1.) At a slow simmer, saute shallots in butter, stirring frequently, until shallots become semi-transparent and very , very lightly golden color.
2.) Increase heat to medium. Pour in 1 cup of the DRY red wine. Bring to a rapid boil. Turn heat down and simmer until the wine is almost gone. NOTE: Don't turn your back on it. It WILL scorch.
3.) Add 2 cups of your home-made beef broth. Slowly simmer until it is greatly reduced in volume.
4.) Taste for salt. Add as you prefer.
5.) freshly grate a little black pepper into the sauce.
6.) continue to simmer until sauce has thickened to "sauce consistency". (NOT as thick as gravy)
7) At this stage some chefs may add 2 more TBLSP of butter to make it even richer BUT that is optional.
8.) Using a fine mesh strainer over a pot or bowl, pour the sauce into it. Slowly and carefully stir the liquid and the shallots until you have extracted all of those wonderful liquids. Discard any/all solids.
Prepare your plates for service with every thing you are serving and spoon bordelaise sauce lightly over the meat.
One of the secrets of many chefs is to always leave your guests wanting just a little more. This holds especially true for a rich sauce like this one.
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