Ingredients with Measurements:
- 1 cup red wine
- 1 cup beef stock
- 1/4 cup finely chopped shallots
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Saucepan
- Whisk
- Fine-mesh strainer
Step-by-step instructions:
1. In a saucepan, combine the red wine, beef stock, shallots, garlic, thyme, rosemary, and bay leaf. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes.
2. In another saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2-3 minutes, stirring constantly.
3. Remove the bay leaf from the wine mixture and pour it into the butter-flour mixture. Whisk until smooth.
4. Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency.
5. Strain the sauce through a fine-mesh strainer into a clean saucepan. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
5. Temperature:
Simmer over low heat.
Serving size:
Makes about 1 1/2 cups of sauce.
Nutritional information:
Calories: 70
Fat: 4g
Carbohydrates: 4g
Protein: 1g
Sodium: 120mg
Substitutions for ingredients:
- You can use chicken or vegetable stock instead of beef stock.
- If you don't have fresh herbs, you can use dried herbs instead (use 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary).
Variations:
- Add a splash of cognac or brandy to the sauce for a richer flavor.
- Use different herbs, such as tarragon or parsley, to infuse the sauce with different flavors.
Tips and tricks:
- Be sure to whisk the butter and flour together until smooth to prevent lumps in the sauce.
- 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 or roasted meats, such as steak or lamb.
Garnishes:
Garnish the sauce with a sprig of fresh thyme or rosemary.
Pairings:
Pair the sauce with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve the sauce with roasted potatoes or steamed vegetables, such as green beans or asparagus.
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:
Be sure to cook the sauce to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Bordelaise sauce is a classic French sauce made with red wine, shallots, and bone marrow. This herb-infused version is a variation on the classic recipe.
Flavor profiles:
This sauce has a rich, savory flavor with notes of red wine and herbs.
Serving suggestions:
Serve the sauce in a gravy boat or pour it directly over the meat.
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Region: French