Ingredients

• 1/2 cup chopped shallots
• 6 tablespoons butter
• 2 cups dry red wine, such as Bordeaux
• 2 cups veal stock
• 2 fresh thyme sprigs
• 1 bay leaf
• 6 peppercorns

Instructions

1. Sauté the shallots in 1 tablespoons of the butter over medium-high heat until they are soft, about 3 minutes. Add the wine, stock, thyme, bay leaf, and peppercorns. Bring to a boil, then allow the mixture to simmer until reduced by three quarters, 45 minutes to 1 hour.

2. Strain the sauce into a metal bowl and immediately whisk in the remaining 5 tablespoons of the butter, one tablespoon at a time.

Note: If making the bordelaise sauce in advance, reheat the strained mixture and whisk in the remaining butter just before serving.

Other Sauces & Marinades

Apricot Jam
Arugula Sauce
Chocolate Coffee Sauce
Cranberry Orange Relish
Cucumber Yogurt Sauce
Dill Mustard Sauce
Garam Masala
Homemade Crème Fraîche
Mango Chutney
Parsley Tarragon Sauce
Peach Chutney
Pesto
Pistou
Strawberry Jam
Tomato and Onion Raita
Tomato Sauce
Whipped Cream
Yogurt and Cucumber Raita

Tip

Veal Stock