Classic French Bordelaise SauceWine Pairings: Bordeaux Red Blend
- 3/4 cup dry red wine
- 2 shallots, finely chopped
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 2 cups beef stock
- Salt, to taste
- Ground black pepper, to taste
- 1 teaspoon cold butter
Place the red wine, shallots, thyme, and bay leaf into a small saucepan set over medium heat. Bring the mixture to a rolling boil and continue to cook to reduce the contents to half its original volume.
Add the beef stock to the pan and bring the mixture up to a boil again. Skim and discard any foam that appears on top of the sauce using a tablespoon.
Continue cooking the bordelaise until it has thickened enough to coat the back of a spoon. To check, simply dip a tablespoon into the sauce and swirl it around. Lift the spoon and flip it over to look at the back. The sauce should have coated the spoon but if it quickly runs off, it is not yet thick enough and needs to be cooked more.
Pour the sauce through a fine-mesh sieve. Season the sauce with salt and pepper, to taste. Use the sauce immediately or, if you are holding the sauce for later, lightly rub the cold butter across the hot surface of the sauce, to prevent a skin from forming or lay a piece of greaseproof parchment paper cut to the size of the pan, onto the surface of the sauce.
Serves 4 / Recipe from www.thespruce.com