Ingredients with Measurements:
- 1 cup beef broth
- 1/2 cup dry red wine
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 sprig fresh thyme
- Salt and pepper to taste
Special Equipment Needed:
- Whisk
- Saucepan
Step-by-Step Instructions:
1. In a saucepan, melt the butter over medium heat.
2. Add the chopped shallot and minced garlic and cook until softened.
3. Add the flour and whisk until smooth.
4. Slowly pour in the beef broth and red wine while whisking constantly.
5. Add the sprig of thyme and bring the mixture to a simmer.
6. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
7. Remove the thyme sprig and discard.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 1/2 cups of sauce
Nutritional information:
Calories: 100
Fat: 8g
Carbohydrates: 4g
Protein: 2g
Sodium: 200mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Dry red wine can be substituted with beef broth or grape juice.
- Heavy cream can be substituted with half-and-half or milk.
- Shallots can be substituted with onions.
Variations:
- Add chopped mushrooms to the sauce for a richer flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add a tablespoon of Dijon mustard for a tangy twist.
Tips and Tricks:
- Be sure to whisk constantly when adding the broth and wine to prevent lumps from forming.
- If the sauce is too thick, add a little more broth or wine to thin it out.
- For a smoother sauce, strain it through a fine-mesh sieve before serving.
Storage Instructions:
Store leftover 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, pork, or chicken.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a bold red wine, such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
Serve with roasted vegetables or mashed potatoes.
Troubleshooting Advice:
- If the sauce is too thin, simmer it for a few more minutes to reduce it.
- If the sauce is too salty, add a little more cream to balance the flavors.
Food Safety Advice:
- Be sure to cook the sauce to a safe temperature of 165°F to prevent foodborne illness.
- Store leftover sauce in the refrigerator within 2 hours of cooking.
Food History:
Bordelaise sauce originated in the Bordeaux region of France and is traditionally made with red wine, shallots, and bone marrow.
Flavor Profiles:
Creamy, rich, savory, and slightly tangy.
Serving Suggestions:
Serve the sauce as a topping for steak, pork chops, or roasted chicken.
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Region: French