Best Jeffs Bordelaise Sauce Recipes
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
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.
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
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