How to Make Bordelaise Sauce

0 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Chef John
Recipe by  Chef John

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 cup

Directions

  1. 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.
  2. 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.
  3. 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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 82 cal
  • 4%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 8.9 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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Bordelaise Sauce with Mushrooms

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Chef John's Butterless Bearnaise Sauce