Ingredients with Measurements:
- 1 cup beef stock
- 1/2 cup red wine
- 1/4 cup cognac
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Saucepan
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan, melt the butter over medium heat. Add the shallot and garlic and sauté until softened, about 2-3 minutes.
2. Add the flour and whisk until it forms a paste. Cook for 1-2 minutes, stirring constantly.
3. Slowly pour in the beef stock and red wine, whisking constantly to prevent lumps from forming.
4. Bring the mixture to a simmer and cook until it has reduced by half, about 10-15 minutes.
5. Add the cognac and continue to simmer for another 5 minutes.
6. Remove the saucepan from the heat and strain the sauce through a fine mesh strainer to remove any solids.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of sauce
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 6g
Protein: 5g
Substitutions for ingredients:
- Beef stock can be substituted with chicken or vegetable stock.
- Red wine can be substituted with white wine or port.
- Cognac can be substituted with brandy or whiskey.
Variations:
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Use demi-glace instead of beef stock for a richer sauce.
- Add a tablespoon of tomato paste for a deeper flavor.
Tips and tricks:
- Make sure to whisk constantly when adding the beef stock and red wine to prevent lumps from forming.
- If the sauce is too thin, simmer it for a few more minutes to reduce it further.
- If the sauce is too thick, add a little more beef stock or red wine to thin it out.
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 steak, roasted vegetables, or mashed potatoes.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with roasted potatoes, sautéed mushrooms, or a green salad.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes to reduce it further. If the sauce is too thick, add a little more beef stock or red wine to thin it out.
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 made with red wine, shallots, and bone marrow.
Flavor profiles:
This sauce has a rich, savory flavor with hints of red wine and cognac.
Serving suggestions:
Serve the sauce over grilled steak, roasted vegetables, or mashed potatoes.
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Region: French