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.