For an even richer flavor, consider adding a bay leaf or a sprig of thyme during the reduction process. Remember to remove it before straining. If veal stock is unavailable, beef stock can be used as a substitute, though it may slightly alter the final flavor profile. Bordelaise sauce is best served immediately. If making ahead, store in the refrigerator and gently reheat before serving.
How to Make Bordelaise Sauce
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS55
Elevate your culinary creations with this simplified yet sublime Bordelaise sauce, a classic French reduction that transforms any steak, roast, or savory dish into a gourmet experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol2 mg
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Fiber0 g
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Protein2 g
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Saturated Fat1 g
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Sodium40 mg
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Sugar3 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepAssemble all ingredients to ensure a smooth cooking process. (Prep time: 5 minutes)
02
StepIn a medium saucepan, melt the butter over medium-low heat. Add the sliced shallots and a pinch of salt. Cook, stirring occasionally, until the shallots are deeply caramelized and a rich golden brown, approximately 20 minutes. This step is crucial for developing the sauce's depth of flavor.
03
StepPour in the red wine and bring to a gentle simmer. Reduce the heat to low and allow the wine to reduce until it's nearly evaporated, leaving behind a thick, slightly syrupy base. Be vigilant during this stage to prevent burning, which can impart a bitter taste. (Reduction time: 15 minutes)
04
StepAdd the veal stock to the saucepan, return to a simmer, and cook until the sauce has reduced by about half and has thickened slightly, achieving a beautiful, glossy consistency. (Reduction time: 10 minutes)
05
StepStrain the sauce through a fine-mesh sieve into a clean container. Use the back of a spoon to press against the solids, extracting every last drop of flavorful liquid. (Straining time: 5 minutes)
06
StepSeason the strained sauce to taste with salt and freshly ground black pepper. Adjust seasoning as needed to enhance the sauce's overall balance and richness. (Seasoning time: 2 minutes)
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Please Rate
Nash Gerlach
May 12, 2025Michael: "The caramelizing of the shallots is the key to the depth of flavor. Don't skip that step!
Kieran Langosh
Apr 1, 2025Kevin: "This recipe is a keeper!
Branson Collins
Mar 15, 2025David: "The instructions were very clear and easy to follow, even for a beginner cook like me.
Sylvan Gusikowski
Mar 13, 2025Sarah: "This sauce is incredible! It really elevated my steak to restaurant quality.
Alberto Wintheiser
Feb 3, 2025Jessica: "I made this for a dinner party, and everyone raved about it!
Dorris Weimann
Dec 17, 2024Ashley: "Next time, I'll try adding a bay leaf for extra flavor.
Faye Bernier
Nov 10, 2024Chris: "Definitely worth the effort. This sauce is a game-changer!
Noemy Boyer
Oct 25, 2024Emily: "I used beef broth since I didn't have veal stock, and it still turned out delicious.