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Bordelaise Sauce - Master Chefs

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Recipe

Easy to make, and it tastes amazingly delicious.

 

Yield

8 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter, unsalted
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8 medium shallots
roughly chopped
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1 clove garlic
roughly chopped
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1 x bouquet garni
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3 cups red wine
dry, 750 ml
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3 ounces bone marrow
(veal or beef)
*
2 tablespoons all-purpose flour
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3 cups beef stock
prefer veal stock if possible
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter, unsalted
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8 medium shallots
roughly chopped
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1 clove garlic
roughly chopped
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1 x bouquet garni
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7.1E+2 ml red wine
dry, 750 ml
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86.7 ml/g bone marrow
(veal or beef)
*
3E+1 ml all-purpose flour
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7.1E+2 ml beef stock
prefer veal stock if possible
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Directions

*** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it.

It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself.

After use, the cheesecloth bag is removed and discarded.***

Directions: Heat butter in medium saucepan.

Add the shallots and garlic and cook until soft, about 5 minutes.

Add bouquet garni and wine; bring to a boil.

Meanwhile, in mixing bowl, mash together marrow and flour with fork until nearly smooth.

Whisk into wine mixture and boil gently, whisking occasionally, until reduced by half.

Add Veal Stock and simmer gently until thickened enough to coat a spoon lightly.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 5152% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 180mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 2%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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