Bordelaise Sauce - Master Chefs
Easy to make, and it tastes amazingly delicious.
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 8 | medium |
shallots
roughly chopped |
*
|
| 1 | clove |
garlic
roughly chopped |
|
| 1 | x |
bouquet garni
|
*
|
| 3 | cups |
red wine
dry, 750 ml |
*
|
| 3 | ounces |
bone marrow
(veal or beef) |
* |
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
beef stock
prefer veal stock if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 8 | medium |
shallots
roughly chopped |
*
|
| 1 | clove |
garlic
roughly chopped |
|
| 1 | x |
bouquet garni
|
*
|
| 7.1E+2 | ml |
red wine
dry, 750 ml |
*
|
| 86.7 | ml/g |
bone marrow
(veal or beef) |
* |
| 3E+1 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
beef stock
prefer veal stock if possible |
|
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.
