WHAT IS BORDELAISE SAUCE RECIPES

BORDELAISE SAUCE WITH MUSHROOMS RECIPE | ALLRECIPES

Bordelaise Sauce with Mushrooms Recipe | Allrecipes image

I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!

Provided by TWIGGS1952

Categories Side Dish Sauces and Condiments Sauces

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
? cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
¼ teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

Nutrition Facts : Calories 146.1 calories, CarbohydrateContent 5.5 g, CholesterolContent 30.5 mg, FatContent 11.8 g, FiberContent 0.4 g, ProteinContent 2.1 g, SaturatedFatContent 7.4 g, SodiumContent 324.3 mg, SugarContent 1.3 g

CLASSIC BORDELAISE SAUCE — MORE THAN GOURMET

Classic Bordelaise Sauce — More Than Gourmet image

This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.

Provided by More Than Gourmet

Number Of Ingredients 11

Ingredients

2 1/2 cups dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
4 tablespoons finely chopped shallots
1/2 teaspoon ground black pepper, plus additional as needed
2 sprigs fresh thyme
1 bay leaf
1 1/2 ounces Demi-Glace Gold® or Demi-Glace de Veau Gold® dissolved in 3/4 cup warm water
2 teaspoons lemon juice
1/2 cup diced beef marrow, soaked for 2-3 minutes in hot water and drained, or 1/2 cup (1 stick) chilled unsalted butter, diced
Salt
Pinch of ground allspice
Pinch of cayenne pepper

Steps:

In a saucepan, combine the wine, shallots, pepper, thyme, and bay leaf. Bring the mixture to a boil and cook until the liquid is reduced to about 2/3 cup.
Whisk in the reconstituted Demi-Glace Gold® (or Demi-Glace de Veau Gold®) and simmer the sauce gently for 15 minutes.
Strain the sauce through a fine mesh sieve into a clean saucepan. Place the pan over low heat, whisk in the lemon juice and beef marrow (or butter), and continue whisking until the marrow (or butter) melts into the sauce. Season the sauce to taste with salt, additional pepper, allspice, and cayenne.

Nutrition Facts : ServingSize

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