Classic Red Wine Bordelaise Sauce

Ingredients

• 1 cup (240ml) dry red wine (such as Cabernet Sauvignon or Merlot) 1 cup (240ml) dry red wine (such as Cabernet Sauvignon or Merlot)
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 sprig of fresh thyme 1 sprig of fresh thyme
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• Salt and black pepper to taste Salt and black pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 8g (5g saturated)
• Carbohydrates: 4g (2g sugars)
• Protein: 1g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a saucepan, combine the red wine, shallots, garlic, thyme, and bay leaf. Bring to a simmer over medium heat and cook until the wine has reduced by half.
2. 2.
   Add the broth to the saucepan and continue simmering until the liquid has reduced by half again, intensifying the flavors.
3. 3.
   Remove the thyme sprig and bay leaf from the sauce. Stir in the butter until melted and well incorporated.
4. 4.
   Season with salt and black pepper to taste. Remove from heat and let the sauce rest for a few minutes before serving.

Treat your ingredients with care...

• Red wine — Choose a good quality dry red wine that you enjoy drinking, as it will greatly impact the flavor of the sauce.
• Shallots — Ensure the shallots are finely chopped to release their delicate flavor into the sauce.

Tips & Tricks

• For a richer flavor, use homemade beef broth instead of store-bought.
• If you prefer a smoother texture, strain the sauce before adding the butter.
• Adjust the seasoning according to your taste preferences by adding more salt and pepper if desired.
• To make a red wine reduction for the sauce, simmer the wine separately until it reduces by half before adding it to the shallots and garlic.
• Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Bordelaise sauce generously drizzled over a perfectly cooked steak or roasted meats. It also pairs well with roasted potatoes or creamy mashed potatoes.

Presentation advice

Garnish the dish with a sprig of fresh thyme or a sprinkle of finely chopped parsley to add a touch of freshness and visual appeal.