Ingredients with Measurements:
- 1 cup red wine
- 1 cup beef broth
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Saucepan
- Whisk
Step-by-step instructions:
1. In a saucepan, combine the red wine, beef broth, shallots, and garlic. Bring to a boil over medium-high heat.
2. Reduce the heat to medium-low and let the mixture simmer until it has reduced by half, about 15-20 minutes.
3. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until it forms a paste.
4. Gradually add the reduced wine mixture to the butter-flour mixture, whisking constantly to prevent lumps from forming.
5. Add the dried thyme and season with salt and pepper to taste.
6. Continue to whisk the sauce until it thickens and coats the back of a spoon, about 5-7 minutes.
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium-high heat for boiling
- Medium-low heat for simmering
- Medium heat for melting butter and whisking sauce
Serving size:
- Makes about 1 1/2 cups of sauce
- Serving size is about 2 tablespoons per person
Nutritional information:
- Calories: 60
- Fat: 4g
- Carbohydrates: 2g
- Protein: 1g
- Sodium: 150mg
Substitutions for ingredients:
- Red wine: can be substituted with beef broth or chicken broth
- Beef broth: can be substituted with vegetable broth or mushroom broth
- Shallots: can be substituted with finely chopped onions or leeks
- Butter: can be substituted with olive oil or vegetable oil
- All-purpose flour: can be substituted with cornstarch or arrowroot powder
- Dried thyme: can be substituted with dried rosemary or dried oregano
Variations:
- Add 1/4 cup of heavy cream to the sauce for a richer flavor
- Add 1 tablespoon of tomato paste for a deeper color and flavor
- Add 1/4 cup of grated Parmesan cheese for a cheesy twist
Tips and tricks:
- Use a good quality red wine for the best flavor
- Make sure to whisk constantly to prevent lumps from forming
- Adjust the seasoning to taste
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 or roasted vegetables
- Drizzle the sauce over mashed potatoes or polenta
Garnishes:
- Fresh parsley or chives
Pairings:
- Grilled steak, roasted vegetables, mashed potatoes, polenta
Suggested side dishes:
- Roasted asparagus, garlic bread, roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add a little more beef broth or red wine to thin it out
- If the sauce is too thin, whisk in a little more flour or cornstarch to thicken it up
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:
- Rich, savory, and slightly tangy
Serving suggestions:
- Serve the sauce warm or at room temperature
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Region: French