Ingredients with Measurements:
- 1 cup red wine
- 1 cup beef stock
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
Special equipment needed:
- Saucepan
- Whisk
Step-by-step instructions:
1. In a saucepan, melt the butter over medium heat.
2. Add the shallot and garlic, and sauté until softened, about 2 minutes.
3. Sprinkle the flour over the mixture and whisk to combine.
4. Gradually pour in the red wine and beef stock, whisking constantly to avoid lumps.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has thickened.
6. Season with salt and pepper to taste.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 1/2 cups of sauce
Nutritional information:
Per serving (1/4 cup):
Calories: 70
Fat: 4g
Carbohydrates: 4g
Protein: 1g
Sodium: 150mg
Substitutions for ingredients:
- Beef stock can be substituted with chicken or vegetable stock.
- Shallot can be substituted with onion.
Variations:
- Add a tablespoon of tomato paste for a richer flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add a tablespoon of chopped fresh herbs, such as thyme or rosemary, for extra flavor.
Tips and tricks:
- Use a good quality red wine for the best flavor.
- Whisk constantly when adding the liquid to avoid lumps.
- If the sauce is too thick, add a little more stock or wine to thin it out.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
Serve the sauce over grilled or roasted meats, such as steak or lamb.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pairs well with red meat, such as steak or roast beef.
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 thicken it up.
- If the sauce is too thick, add a little more stock or wine to thin it out.
Food safety advice:
- Make sure the sauce reaches a temperature of at least 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bordelaise sauce is a classic French sauce made with red wine, shallots, and bone marrow. It is named after the Bordeaux region of France, which is known for its red wine.
Flavor profiles:
The sauce has a rich, savory flavor with a hint of sweetness from the red wine.
Serving suggestions:
Serve the sauce over grilled or roasted meats, such as steak or lamb.
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Region: French