CLASSIC FRENCH BORDELAISE SAUCE
Learn how to make a classic French bordelaise sauce from Bordeaux by reducing red wine. The sauce is superb with meat or poured over roasted potatoes.
Provided by Rebecca Franklin
Categories Sauce
Time 20m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
- 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.
- Using a tablespoon, skim and discard any foam that appears on top of the sauce.
- 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.
- 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.
Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 322 mg, Sugar 3 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
HOW TO MAKE BORDELAISE SAUCE
This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. 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, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
- 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.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 8.9 g, Cholesterol 1.8 mg, Fat 1.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 40.4 mg, Sugar 2.5 g
BORDELAISE SAUCE
Provided by Food Network
Time 40m
Yield 1 quart
Number Of Ingredients 7
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.
BORDELAISE SAUCE
Bordelaise sauce is based on a classic brown sauce that involves roasting meat bones until very brown before being simmered in liquid. For a quicker variation, stir up this simplified version, which eliminates the bone-roasting step yet still provides great flavor. It's the perfect match for beef roasts, pork roasts, chops and even burgers.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 16
Number Of Ingredients 11
Steps:
- In 1 1/2-quart saucepan, melt butter over medium heat. Cook onion slice in butter, stirring constantly, until onion is brown; discard onion.
- Stir flour into butter. Cook over medium heat, stirring constantly, until flour is bubbly and deep brown; remove from heat.
- Gradually stir in broth and wine. Stir in thyme, parsley, finely chopped onion and bay leaf. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper. Remove bay leaf before serving.
Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 80 mg, Sugar 0 g, TransFat 0 g
BORDELAISE SAUCE WITH MUSHROOMS
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!
Provided by TWIGGS1952
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g
BORDELAISE SAUCE
I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time.
Provided by Princess Tomato
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine wine, shallot, thyme, and bay leaf.
- Bring to a boil.
- Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
- Remove bay leaf and discard.
- Combine beef broth and cornstarch.
- Stir into wine mixture.
- Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
- Add butter, lemon juice, parsley, and pepper.
- Reduce heat and simmer, covered, for 5 minutes.
- Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.
Nutrition Facts : Calories 87.9, Fat 3.9, SaturatedFat 1.8, Cholesterol 8.7, Sodium 819.1, Carbohydrate 5.3, Fiber 0.1, Sugar 0.3, Protein 2.9
BORDELAISE SAUCE
This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat, just until beginning to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes.
- Add red wine, and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is dark and syrupy and reduced by one-third, about 10 minutes.
- Add veal stock, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, until the liquid has reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store, refrigerated, in an airtight container for up to 1 week or frozen for up to 3 months.
BORDELAISE SAUCE
This exciting recipe is the world-famous, Thomas Keller's version of this fantastic sauce. Recipe found in May-June edition of Veranda magazine.
Provided by hollyfrolly
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
- Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
- Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
- Add peppercorns and continue to reduce until sauce is of desired consistency.
- Strain through sieve. Discard solids.
- Keep warm until ready to serve.
- Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
- Savor the flavor!
Nutrition Facts : Calories 17.6, Sodium 5.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 0.2
A CHEAT'S BORDELAISE SAUCE
Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time -- a lot of time. Here, though, you'll use pan drippings from pork chops, simmering them with a red wine reduction until the two combine into an unctuous, rich sauce that flanks the old methods. Strain the whole thing, stir in a little butter and seasonings, and drizzle it over the pork chops. This takes most of a bottle of pinot noir, so choose the one you won't mind finishing off in the kitchen yourself, alone with your heat and creativity.
Provided by Sam Sifton
Categories condiments
Time 20m
Number Of Ingredients 9
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.
SAUCE BORDELAISE
Steps:
- Reduce 1 cup red wine, with shallot, bay leaf, and thyme to 2 oz. Add brown sauce and simmer 10 minutes. Strain through a fine sieve and whisk in 2 Tblsp whole butter. Garnish with optional poached marrow.
WHITE BORDELAISE SAUCE
Steps:
- Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then reduce heat to moderate and cook onion and garlic, stirring, until onion is softened, about 2 minutes. Add Port, white wine, and bay leaf and boil until liquid is reduced to about 2 tablespoons, about 8 minutes. Add chicken stock and boil until liquid is reduced to about 1 cup, about 18 minutes. Add demiglace and boil, stirring occasionally, until liquid is reduced to about 1 cup again, about 10 minutes.
- Pour sauce through a fine sieve into another saucepan, pressing on and discarding solids. Keep sauce warm, covered.
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