Bordelaise Sauce

1. 1

   1. Combine the shallots, thyme, bay leaf, black pepper and wine in a saucepan.

2. 2

   2. Over medium heat, reduce by about 90% (until the wine is a syrup); this will take about 10 minutes. Add stock once red wine is reduced.

3. 3

   3. Cook the mixture until thick. You will know the sauce is thick enough when it evenly coats the back of your spoon and you can draw a clean line down the middle. Strain and season to taste. Swirl in butter off the heat.

4. 4

   Optional: If it is still a little runny, you can add a little corn starch slurry (corn starch dissolved in an equal amount of cold water) to thicken.

5. 5

   To serve, cook steak or other protein until desired doneness and drizzle bordelaise over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.