Bordelaise Sauce

Submitted by hollyfrolly

"This exciting recipe is the world-famous, Thomas Keller's version of this fantastic sauce. Recipe found in May-June edition of Veranda magazine."

Download

Ready In:: 30mins
Ingredients:: 10
Serves:: 8

ingredients

1 tablespoon shallot, finely chopped
1 ounce mushroom, button, sliced
1 garlic clove, small, peeled and crushed
1 carrot, small, peeled and diced
¹⁄₂ teaspoon parsley, chopped
1 pinch fresh thyme
1 bay leaf, small
¹⁄₂ cup cabernet sauvignon wine
1 ¹⁄₂ cups veal stock (available frozen at specialty food stores)
1 pinch black peppercorns

directions

In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
Add peppercorns and continue to reduce until sauce is of desired consistency.
Strain through sieve. Discard solids.
Keep warm until ready to serve.
Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
Savor the flavor!

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

hollyfrolly

Reno, NV

<p>I love my family and friends. I love music. I love creative people. I love to travel. I love to learn. I love food. I love to cook. I love eat and drink. I love to entertain. I love the farmer's market. I love Alice Waters and Ina Garten. I also love Anthony Bourdain. I love Barbara Kingsolver's book: Animal, Vegetable, Miracle. I love Cookbooks. I love fresh ingredients. I love this site.</p>

View Full Profile