Beans A La Bordelaise Recipes

BORDELAISE SAUCE

Steps:

• Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

A CHEAT'S BORDELAISE SAUCE

Steps:

• Pour the olive oil into a large saucepan, place over medium-high heat and add the shallot and garlic and then the thyme and bay leaf. Cook until the shallots are light brown, then add the wine, lower the heat and simmer until reduced to about 1/2 cup.
• Add the pan drippings from the chops or the demi-glace if you have it. Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan. Return to medium heat until warm and whisk in the butter and season with salt and pepper to taste. Serve immediately drizzled over the pork chops.

BEANS A LA BORDELAISE

Steps:

• In a small bowl or jug, whisk together cream, egg yolks, red wine vinegar, salt and pepper and set aside.
• Melt butter in a pan over a medium-low heat.
• Add beans and garlic and cook, tossing often, for 8-10 minutes, or until beans are tender.
• Remove pan from heat and pour in cream and egg mixture.
• Toss mixture constantly until the sauce has thickened and the beans are well coated - the heat retained in the pan should be enough to thicken the sauce, but return the pan briefly to the heat if necessary.
• (In the unlikely event that the sauce curdles, don't panic, just stir in another egg yolk.).
• To finish, stir in parsley and serve immediately.