Bordelaise sauce is 1 of those classic sometime schoolhouse sauces that many chefs larn inwards culinary school, together with and thus unless they terminate upward working inwards a traditional French restaurant, or maybe roughly large hotel, they don't actually brand on a regular basis. It's a shame since this is such a fantastic sauce, together with actually rattling tardily to make. When you lot share inwards the availability of actually good, actually affordable ruddy vino at the local market, this sauce makes fifty-fifty to a greater extent than sense.
The 1 fundamental ingredient you'll ask to rail downward is a overnice rich (and real) veal stock. Many of your higher-end grocery chains instantly sell it, but you lot may accept to inquire a local butcher to detect you lot some. There are NO thickeners inwards this sauce. It is merely reduced until concentrated. Substituting beef broth exactly volition non cutting it, since nosotros are relying on the gelatin inwards the stock to laissez passer on us the beautiful glutinous viscosity the sauce is known for.
beef test that I never took whatsoever decent pictures of the sauce! That explains the flickr photograph I constitute (credits below), together with recycled photograph from the dry-age post. Photo esthetics notwithstanding, this is a cracking sauce recipe, which I promise you lot attempt soon. Enjoy!
Ingredients:
1 tsp butter
4 large shallots
salt together with fresh solid seat down dark pepper to taste
1 loving cup practiced ruddy wine
2 cups existent veal stock
Top Photo (c) Flickr user adactio
Steak on Fork Photo (c) ChezUs
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