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Tuesday, September 8, 2015

How To Make Bordelaise Sauce

Ingredients

  • Servings: 1
  • 1 teaspoon butter
  • 4 large shallots, peeled and sliced
  • 1 pinch salt
  • 1 cup red
  • 2 cups veal stock
  • salt and freshly ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. stir occasionally. add red and bring to a simmer.
  • reduce heat to low; cook until is nearly evaporated and pan juices are thick and slightly syrupy. watch carefully, mixture burns easily. add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
  • pour sauce through a fine mesh strainer set over a container. tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. season sauce to taste with salt and black pepper.

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