Gordon Ramsay Bordelaise Sauce Recipe

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?

1. 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.
2. 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.
3. 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.
4. 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.
5. 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:

• Gordon Ramsay Bechamel Sauce Recipe
• Gordon Ramsay Hollandaise Sauce Recipe
• Gordon Ramsay Barbecue Sauce Recipe