Beef Broth and Red Wine Sauce

Nutrition Facts (per serving)
77	Calories
0g	Fatty
8g	Carbs
3g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	77
% Daily Value*
Total Fatty 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 322mg	14%
Full Saccharide 8g	3%
Dietary Fiber 1g	iv%
Total Sugars 3g
Protein 3g
Vitamin C 3mg	xiii%
Calcium 27mg	2%
Iron 1mg	6%
Potassium 387mg	8%
*The % Daily Value (DV) tells you how much a food in a nutrient serving contributes to a daily nutrition. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bordelaise sauce is a archetype French sauce that uses red wine from the Bordeaux region in Southwest France. It's rich and flavorful, so it takes just a modest drizzle of Bordelaise sauce to perk up a uncomplicated grilled steak or slow-roasted beef. This tangy and savory red-wine sauce is also a swell accompaniment to roasted potatoes.

Traditionally, the sauce would exist made using a Bordeaux wine, simply these wines are some of the virtually expensive in the world, then barring a Bordeaux, a good-quality dry cerise wine volition suffice. These types of French vino are typically made with cabernet sauvignon, cabernet franc, merlot, and malbec grapes, and wines made with those grapes are perfect for making the sauce. Just remember: the amend the wine, the better the sauce. Use something you would drink with your meal; you'll need one glass of wine for the sauce and tin beverage the residue when y'all eat.

There are many variations on Bordelaise sauce. Red wine and shallots are ii cardinal ingredients. Some classic recipes use veal stock, bone marrow, and demi-glace, or some combination of those. This particular recipe takes a simpler arroyo, preferring beef stock then yous don't have to make the separate demi-glace sauce or use marrow. It's merely as flavorful and tin can be made quickly right before serving fourth dimension. If needed, it tin be prepared up to a twenty-four hour period in advance.

Click Play to Come across This Bordelaise Blood-red-Wine Sauce Come Together

"The sauce was very good with steak. Information technology took about four minutes to cook the wine and another 10 to 12 minutes to reduce afterward adding the beef stock. I concluded upward with near 1/2 to 2/iii cup of sauce." —Diana Rattray

• iii/4 cup dry crimson wine

• 2 medium shallots , finely chopped

• 1/4 teaspoon dried thyme

• ane bay leaf

• 2 cups beef stock

• Kosher common salt, to gustation

• Freshly ground blackness pepper, to taste

1. Get together the ingredients.

   The Spruce / Diana Chistruga

2. In a minor saucepan, place the red wine, shallots, thyme, and bay leafage and set up over medium heat.

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3. Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original book.

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4. Add the beef stock to the pan and bring the mixture up to a eddy once more.

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5. Using a tablespoon, skim and discard whatsoever cream that appears on summit of the sauce.

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6. Proceed cooking the Bordelaise by some other 50% or until it has thickened plenty to glaze the back of a spoon—otherwise known as having anappe consistency. In total, the Bordelaise should accept reduced by 75% of its original volume by at present.

   The Spruce / Diana Chistruga

7. Pour the sauce through a fine-mesh sieve.

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8. Flavor the sauce with salt and pepper, to taste. Use on grilled steak or dull-roasted beef and enjoy.

   The Bandbox / Diana Chistruga

Tips

If yous want to thicken the bordelaise sauce, prepare a beurre manie with about one tablespoon of softened butter and ane tablespoon of all-purpose flour. Use your fingers or a fork to brand a smooth paste. Identify the strained sauce over medium-low estrus. Add about 1 teaspoon to the sauce and whisk for almost ane minute. Repeat until the sauce reaches the desired consistency.

Recipe Variation

Bordelaise With Demi-Glace: Instead of beef stock, use 2 cups of demi-glace (bootleg or made from shop-bought concentrate). Demi-glace will brand a slightly thicker sauce.

How to Make Bordelaise Sauce in Accelerate

If you are belongings the sauce for later, lightly rub about i teaspoon of cold butter across the hot surface of the sauce to prevent a pare from forming. Alternatively, lay a piece of greaseproof parchment paper cut to the size of the pan onto the surface of the sauce. When prepare to use, reheat it gently in a small-scale saucepan.

How To Store and Freeze

• Refrigerate bordelaise sauce in a covered, airtight container for up to one week.
• For longer storage, freeze bordelaise sauce in airtight container for up to three months.
• Reheat bordelaise sauce in a saucepan over depression to medium-low heat until information technology heated through, or to at least 165 F.

What Is Nappe Consistency?

When making a sauce, the nappe (meaning "to coat") consistency refers to the bespeak when the sauce has reached the desired texture and volition coat the food evenly. To check, simply dip a tablespoon into the sauce and swirl information technology around. Lift the spoon and flip it over to expect at the back. The sauce should have coated the spoon just if it quickly runs off, it is not still thick enough and needs to cook longer.

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Source: https://www.thespruceeats.com/bordelaise-sauce-recipe-1375258

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