Ingredients with Measurements:
- 1 cup red wine
- 1 cup beef stock
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 sprig fresh thyme
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Saucepan
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan over medium-high heat, add the red wine, beef stock, shallots, garlic, and thyme. Bring to a boil and reduce the heat to low. Simmer for 20 minutes until the liquid has reduced by half.
2. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2-3 minutes until the mixture turns a light brown color.
3. Slowly pour the reduced wine mixture into the butter and flour mixture, whisking constantly until the sauce is smooth. Simmer for 10-15 minutes until the sauce has thickened.
4. Remove the thyme sprig and strain the sauce through a fine mesh strainer into a clean saucepan.
5. Season with salt and freshly ground black pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering, and medium heat for cooking the butter and flour mixture.
Serving size:
This recipe makes about 1 1/2 cups of sauce, which serves 4-6 people.
Nutritional information:
Calories: 109
Fat: 7g
Carbohydrates: 5g
Protein: 2g
Sodium: 186mg
Sugar: 1g
Substitutions for ingredients:
- Red wine: You can use any dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir.
- Beef stock: You can use chicken or vegetable stock instead.
- Shallots: You can use finely chopped onions instead.
- Thyme: You can use dried thyme instead of fresh thyme.
Variations:
- Mushroom Bordelaise Sauce: Add sautéed mushrooms to the sauce for a richer flavor.
- Herb Bordelaise Sauce: Add chopped fresh herbs such as parsley, chives, or tarragon to the sauce for a fresh and aromatic taste.
Tips and tricks:
- Make sure to whisk the butter and flour mixture constantly to prevent lumps from forming.
- Use a fine mesh strainer to remove any impurities from the sauce.
- Adjust the seasoning to your taste by adding more salt and pepper if needed.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the sauce over grilled or roasted beef, lamb, or pork.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color and flavor.
Pairings:
Pair the sauce with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve the sauce with roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more beef stock or red wine to thin it out.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the sauce to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bordelaise sauce originated in the Bordeaux region of France and is traditionally served with beef dishes.
Flavor profiles:
Bordelaise sauce has a rich and savory flavor with hints of red wine, shallots, and garlic.
Serving suggestions:
Serve the sauce in a gravy boat or pour it directly over the meat.
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Region: French