Dish
Bordelaise sauce
Bordelaise sauce is a rich and flavorful sauce that is perfect for enhancing the flavor of beef or lamb. The sauce is made by reducing red wine and shallots, and then whisking in bone marrow until it emulsifies into a smooth, velvety sauce. Bordelaise sauce is typically served with beef or lamb, and is a popular sauce in French cuisine.
Origins and history
Bordelaise sauce originated in the Bordeaux region of France, and has been a staple in French cuisine for centuries. The sauce was traditionally served with grilled or roasted beef, but has since become popular with a variety of meats.
Dietary considerations
Bordelaise sauce is not suitable for those with lactose intolerance or dairy allergies.
Variations
There are many variations of Bordelaise sauce, with some recipes calling for the addition of herbs or spices to the sauce. Some recipes also call for the use of beef or chicken stock instead of bone marrow.
Presentation and garnishing
Bordelaise sauce is typically served in a small sauceboat, with the beef or lamb arranged on a plate. The sauce is often garnished with fresh herbs or chopped shallots.
Tips & Tricks
To prevent the sauce from breaking, it is important to whisk in the bone marrow slowly and continuously.
Side-dishes
Bordelaise sauce is typically served with beef or lamb, and can be accompanied by a variety of side dishes such as roasted vegetables or potatoes.
Drink pairings
Bordelaise sauce pairs well with full-bodied red wines such as Bordeaux or Cabernet Sauvignon.
Delicious Bordelaise sauce recipes
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