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Classic Bordelaise Sauce

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
French
Classic Bordelaise Sauce
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
Instructions
1
Acquire all necessary ingredients beforehand.
2
Heat butter in a saucepan over medium-low heat. Introduce shallots and a small amount of salt; cook and stir shallots until they achieve a deep golden color, almost resembling molasses, taking roughly 20 minutes to accomplish this process, stirring occasionally.
3
Add red wine and bring the mixture to a gentle boil. Lower heat to low; continue cooking until the liquid has reduced significantly and the pan's juices have thickened into a rich, syrupy consistency. Be extremely cautious as this mixture can easily catch fire.
4
Introduce veal stock into the saucepan and return it to a gentle simmer. Continue cooking until the liquid has been reduced by half and the sauce has thickened slightly, taking around 10 minutes to achieve this.
5
Carefully pour the sauce through a fine mesh strainer positioned over a container. Gently tap the strainer with a spoon while it is being strained, utilizing your fingers to extract any remaining sauce from the residue. Season the sauce with salt and black pepper to suit your personal taste preferences.