This delicious Bordelaise Sauce is a rich and savory classic, perfect for adding depth to your favorite meats. Quick and easy to make, it features caramelized shallots, red wine, and veal stock, creating a velvety texture and irresistible flavor. Whether you’re using simple ingredients or making it extra special, this sauce will elevate any dish with its luxurious touch.
Ingredients Needed:
- 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
How To Make Bordelaise Sauce Recipe?
- Caramelize the Shallots: Melt 5g of butter in a saucepan over medium-low heat. Add 600g of sliced shallots and a pinch of salt. Cook, stirring occasionally, until the shallots are caramelized and browned, about 20 minutes.
- Reduce the Wine: Add 240ml of red wine to the saucepan and bring to a simmer. Lower the heat and cook until the wine is nearly evaporated and the mixture becomes thick and syrupy. Be careful to avoid burning the mixture.
- Simmer with Veal Stock: Pour in 480ml of veal stock, return to a simmer, and cook until the liquid is reduced by half and slightly thickened, about 10 minutes.
- Strain the Sauce: Pour the sauce through a fine mesh strainer into a container, tapping the strainer with a spoon to extract every last drop.
- Season and Serve: Season the sauce with salt and freshly ground black pepper to taste.
Recipe Tips:
- Use a Good Quality Red Wine: The wine is the base of the sauce, so pick a red wine you enjoy drinking to get the best flavor.
- Don’t Rush the Shallots: Take your time when caramelizing the shallots. It’s key to developing the rich flavor of the sauce.
- Watch the Wine Carefully: When reducing the wine, make sure it doesn’t burn. Stir often and adjust the heat as needed.
- Strain the Sauce Well: Straining the sauce removes the shallots and gives you a smooth, silky texture.
- Season at the End: Taste the sauce before adding salt and pepper, as the flavors will concentrate during cooking.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the Bordelaise Sauce to cool down to room temperature before storing it in an airtight container. Keep it in the fridge for up to 3 days.
- Reheat: Heat the sauce slowly on low heat in a saucepan, stirring often to avoid burning.
Nutrition Facts:
- Calories: 185 kcal
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 510mg
- Potassium: 200mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 2g
Try More Gordon Ramsay Recipes: