Bordelaise Sauce Recipe

Name: Bordelaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon shallot, finely chopped; 1 ounce mushroom, button, sliced; 1 garlic clove, small, peeled and crushed; 1 carrot, small, peeled and diced; 1/2 teaspoon parsley, chopped; 1 pinch fresh thyme; 1 bay leaf, small; 1/2 cup cabernet sauvignon wine; 1 1/2 cups veal stock (available frozen at specialty food stores); 1 pinch black peppercorns

Servings: persons

1 tablespoon shallot, finely chopped
1 ounce mushroom, button, sliced
1 garlic clove, small, peeled and crushed
1 carrot, small, peeled and diced
1/2 teaspoon parsley, chopped
1 pinch fresh thyme
1 bay leaf, small
1/2 cup cabernet sauvignon wine
1 1/2 cups veal stock (available frozen at specialty food stores)
1 pinch black peppercorns

1
In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
2
Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
3
Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
4
Add peppercorns and continue to reduce until sauce is of desired consistency.
5
Strain through sieve. Discard solids.
6
Keep warm until ready to serve.
7
Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
8
Savor the flavor!

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon shallot, finely chopped, 1 ounce mushroom, button, sliced, 1 garlic clove, small, peeled and crushed, 1 carrot, small, peeled and diced, and more.

Yes, Bordelaise Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bordelaise Sauce

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