How to Make Bordelaise Sauce

This bordelaise sauce is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 82 Calories

Ingredients

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

Recipe Instructions

Step 1

Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.

Step 2

Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.

Step 3

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.