RED WINE SHALLOT "BORDELAISE"
I made this sauce to serve along side my Chicken Roulade. It paired beautifully with it! This sauce is perfect for Steaks and Chicken of all sorts. I really hope you all enjoy
Provided by Anthony Nicometi Jr
Categories Gravies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Dice Shallots and sautee in 1T of Butter until translucent.
- 2. Deglaze with 1/4c Red Wine Vinegar and allow to reduce by half
- 3. Add Beef Stock and Thyme and reduce by half
- 4. Once reduced, add 1 of the remaining 3T of butter one at a time until melted, Allow to come to a boil after all butter is incorporated, and boil for 2 mins.
- 5. Strain through a mesh strainer, and enjoy :)
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