Bordelaise Sauce            back to home

yield about 1 cup of rich red wine sauce

Bordelaise Sauce is a classic French Sauce named for the great wine area of Bordeaux The sauce is made with dry red wine, herbs,veggies,and a rich brown sauce called demi-glace. It’s a perfect sauce for beef roasts. It can be made in advance up to 2-3 days. For a variation add some sauteed chanterelle mushrooms to the finished sauce.

1 cup red wine, such as Bordeaux or Cabernet Savignon

1/3 cup sliced shallots

1/2 cup sliced carrots

1/4 cup sliced mushrooms

2 sprigs of fresh thyme

few sprigs of parsley

1 leek light green and white well rinsed - rough cut

1 bay leaf

2 cloves of garlic- crushed- you don’t have to peel

1 cup good quality veal or beef stock or a combination*

a few black peppercorns

Place everything except the veal/beef stock in a medium saucepan and bring to a simmer. Simmer until it’s reduced by half.

Add the veal stock  and simmer until it is reduced to a sauce consistency- to about half the volume.

Strain through a fine mesh strainer into a small saucepan. Reheat just before serving.

* I use “More Than Gourmet” classic French Demi-Glace found in many upscales markets. For locals, Clancy’s meat market in Linden Hills sells stocks in every description  - they are in their freezer section and are excellent.