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Recipe courtesy of The Art Institute of Chicago

Bordelaise Sauce

  • Yield: 1 quart
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 14 servings
    Calories
    54
    Total Fat
    3
    Saturated Fat
    2
    Carbohydrates
    1
    Dietary Fiber
    0
    Sugar
    0
    Protein
    2
    Cholesterol
    9
    Sodium
    493
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
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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

  1. 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 a chef, restaurant or culinary professional. It has not been tested for home use.

Show: Cooking School Stories
Episode: Basic Skills

Categories:

Sauce Recipes Shallot Recipes Gluten Free

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2 Reviews
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Anonymous

When I make this I Add shallots bay leave,wine and peppercorns to pan and reduce to the stated amount. Then I strain the aromatics and use just the wine with demi-glace, season to taste and the sauce is a little more refined. If you need to find demi-gllace William and Sonoma sells a base. Also it can be purchased from www.bonewerks.com. They have amaizing products that i highly reccomend!

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