BORDELAISE RECIPES

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BORDELAISE SAUCE RECIPE | FOOD NETWORK



Bordelaise Sauce Recipe | Food Network image

Provided by Food Network

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1 quart

Number Of Ingredients 7

1 cup dry red wine
2 ounces shallots, chopped
1/4 teaspoon crushed peppercorns
1/2 bay leaf
1 pinch thyme
1 quart demi-glace
2 ounces butter

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



Bordelaise sauce recipe - BBC Food image

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

2 tbsp olive oil
100g/3½oz shallots, sliced
½ garlic bulb
1 fresh rosemary sprig
3 fresh thyme sprigs
½ tsp sea salt
3 black peppercorns
375ml/13fl oz good red Bordeaux wine
150g/5½oz bone marrow
500ml/18fl oz jellied beef stock

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.

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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
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