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How to Make Bordelaise Sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your meat dishes with a rich red wine bordelaise sauce featuring caramelized shallots and veal stock for a taste of France's finest. Ideal for steak or roasts.
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
Instructions:
  • Prepare all your delicious ingredients.
  • In a saucepan over medium-low heat, gently melt butter until it shimmers. Stir in shallots and a pinch of salt, then cook, stirring occasionally, until shallots caramelize and turn golden brown, about 20 minutes.
  • Pour in the red wine to create a flavorful base and simmer. Lower the heat and cook until the wine is almost gone and the pan juices have thickened and turned slightly syrupy. Keep a close eye to prevent burning. Pour in the veal stock and simmer again until reduced by half and the sauce slightly thickens, approximately 10 minutes.
  • Strain sauce through a fine mesh strainer, tapping and squeezing out remaining drops. Season to taste with salt and black pepper.

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