This bordelaise sauce is a simple version of the classic French red wine and shallot reduction sauce. It’s fantastic on a steak, roast beef, or whatever!
Preparation Details
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6
Ingredients
- 1 teaspoon butter
- 4 large shallots, peeled and sliced
- 1 pinch salt
- 1 cup red wine
- 2 cups veal stock
- salt and freshly ground black pepper to taste
Steps
- Gather all ingredients.
- Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.
- Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
- Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.
