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Classic French Bordelaise Sauce Recipe

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This recipe for Classic French Bordelaise Sauce is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup dry red wine
2 medium shallots, finely chopped
1/4 teaspoon dried thyme
1 bay leaf
2 cups beef stock
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions:
Directions:
n 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 with S/P
Personal Notes:
Personal Notes:
If you want to thicken the bordelaise sauce, prepare a beurre manie with about 1 tablespoon of softened butter and 1 tablespoon of all-purpose flour. Use your fingers or a fork to make a smooth paste. Place the strained sauce over medium-low heat. Add about 1 teaspoon to the sauce and whisk for about 1 minute. Repeat until the sauce reaches the desired consistency.

 

 

 

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