Steps to Make How To Make Vinaigrette Thicker

How To Make Bordelaise Sauce

Pour the bbq sauce in to the second pot, also over medium heat.

Recipe Summary How To Make Bordelaise Sauce

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

Ingredients | How To Make Vinaigrette Thicker

1 teaspoon butter

4 large shallots, peeled and sliced

1 pinch salt

1 cup red wine

2 cups veal stock

salt and freshly ground black pepper to taste

Directions

Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.

Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.

Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Don't use cooking wine (horrible); don't use good wine (waste of money). Just get a nice bottle of wine, something you would drink.

Info | How To Make Vinaigrette Thicker

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 1 cup

TAG : How To Make Bordelaise Sauce

Side Dish, Sauces and Condiments, Sauces,