Bordelaise Sauce

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
1 quart

Ingredients
  • 1 cup dry red wine
  • 2 ounces shallots, chopped
  • 1/4 teaspoon crushed peppercorns
  • 1/2 bay leaf
  • 1 pinch thyme
  • 1 quart demi-glace
  • 2 ounces butter
Directions

Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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