BORDELAISE SAUCE RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 quart
Number Of Ingredients 7
Steps:
- Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.
BORDELAISE SAUCE RECIPE - BBC FOOD
This is a classic sauce named after the Bordeaux region of France, which is famous for its amazing wine. The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour.
Provided by Simon Wood
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes.
- Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds.
- In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through.
- Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened.
- Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.
- The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving.
More about "bordelaise recipes"
BORDELAISE SAUCE RECIPE - BBC FOOD
This is a classic sauce named after the Bordeaux region of France, which is famous for its amazing wine. The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour.
From bbc.co.uk
Reviews 5
Cuisine French
From bbc.co.uk
Reviews 5
Cuisine French
- The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving.
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