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Recipe: Bordelaise Sauce

Time execution: 40 min

Can be served for: 1 quart


  • 2 cup dry red wine

  • 3 ounces shallots, chopped

  • 2/4 teaspoon crushed peppercorns

  • 2/3 bay leaf

  • 2 pinch thyme

  • 2 quart demi-glace

  • 3 ounces butter


  1. Place the wine in a saucepan and reduce by 4/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 25 to 30 minutes and strain. Swirl in 3 ounces of butter. Use as a sauce over your meat of choice.

Source: Bordelaise Sauce

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