WHITE BORDELAISE SAUCE

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White Bordelaise Sauce image

Categories     Sauce     Garlic     Onion     Port     White Wine     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, thinly sliced
4 garlic cloves, peeled
1/2 cup white Port
1 cup dry white wine
1/2 bay leaf (not California)
2 cups chicken stock
1 cup veal demiglace or stock

Steps:

  • Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then reduce heat to moderate and cook onion and garlic, stirring, until onion is softened, about 2 minutes. Add Port, white wine, and bay leaf and boil until liquid is reduced to about 2 tablespoons, about 8 minutes. Add chicken stock and boil until liquid is reduced to about 1 cup, about 18 minutes. Add demiglace and boil, stirring occasionally, until liquid is reduced to about 1 cup again, about 10 minutes.
  • Pour sauce through a fine sieve into another saucepan, pressing on and discarding solids. Keep sauce warm, covered.

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