Bordelaise Sauce with a Nicaraguan Twist

Ingredients

In this Nicaraguan adaptation of Bordelaise sauce, we incorporate traditional Nicaraguan ingredients such as achiote, cilantro, and chilies to infuse the sauce with a unique flavor profile. These additions add a touch of spiciness and earthiness, elevating the sauce to new heights. We alse have the original recipe for Bordelaise sauce, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) achiote paste 1 tablespoon (15g) achiote paste
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 2 tablespoons (30g) tomato paste 2 tablespoons (30g) tomato paste
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons (30g) fresh cilantro, chopped 2 tablespoons (30g) fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a saucepan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Stir in the achiote paste and cook for an additional minute to release its flavors.
4. 4.
   Pour in the red wine and simmer until it reduces by half.
5. 5.
   Add the broth, tomato paste, sugar, dried oregano, dried thyme, ground cumin, and chili powder to the pan. Stir well to combine.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and let the sauce simmer for 15-20 minutes, allowing the flavors to meld together.
8. 8.
   Remove the sauce from heat and stir in the fresh cilantro.
9. 9.
   Serve the Salsa Bordelaise warm over grilled meats, roasted vegetables, or as a dipping sauce.

Treat your ingredients with care...

• Achiote paste — Achiote paste adds a vibrant red color and earthy flavor to the sauce. If you can't find achiote paste, you can substitute it with paprika for a similar color and smoky taste.

Tips & Tricks

• For a spicier version, add a finely chopped chili pepper to the sauce.
• If you prefer a smoother texture, you can strain the sauce before serving.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or herbs.

Serving advice

Serve the Salsa Bordelaise alongside grilled steak, roasted potatoes, or as a dipping sauce for crusty bread. The sauce pairs well with hearty Nicaraguan dishes and adds a burst of flavor to any meal.

Presentation advice

Drizzle the Salsa Bordelaise over the main dish in an artistic manner, allowing the vibrant red color to stand out. Garnish with a sprig of fresh cilantro for an added touch of freshness.