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Bordelaise Sauce

1 tablespoon
olive oil
1 pound
shallots, peeled and sliced
Cloves garlic, smashed
1 pound
Beef scraps
1 tablespoon
Black peppercorns, toasted and cracked
sprig fresh thyme
1/2 cup
sherry vinegar
Bottle red wine (750 ml)
2 cup s
port wine
1 1/4 cup s
Veal demi stock
8 cup s
chicken stock
6 ounce s
unsalted butter
Salt and pepper to taste
  1. Combine the olive oil, shallots, garlic, beef scraps and peppercorns in a medium saucepan over medium high heat, and caramelize until all the natural sugars are released.  
  2. Add the thyme and sherry vinegar, and cook until it just about disappears.  
  3. Add the red wine and port wine and reduce until the mixture takes on a syrupy consistency.  
  4. Add the veal demi and chicken stock, and simmer until this reduced to about 3/4 of the original volume.  
  5. Remove from heat and whisk in the butter until it is totally emulsified into the sauce base. 
  6. Add salt and pepper to taste. Reserve.
Average: 3.4 (25 votes)

About this Recipe

A classic French sauce for beef and pork dishes named after the famous wine region of Bordeaux.

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