Sauce Bordelaise

Course : French
Serves: 1
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2 tablespoons finely chopped shallots (or scallions without tops)
1/2 cup red Bordeaux wine
1 teaspoon freshly ground pepper
3/4 cup basic brown sauce -- * see note
1/2 teaspoon lemon juice
1 tablespoon butter -- cut in small pieces

Preparation / Directions:

* Note: The recipe for "Basic Brown Sauce" is included in this database. In small, heavy saucepan, combine shallots (or scallions), wine, and pepper. Bring to boil and simmer for 10 minutes, or until reduced to approximately 1 tablespoon of liquid. Stir in brown sauce and simmer for 10 minutes, or until reduced to approximately 1/2 cup. Strain. Off fire, add lemon juice and butter, stirring until well blended. Pour over meat. Makes enough sauce for 1 large or 4 individual steaks. Comments: This is one of the really great French sauces. It wonderfully enhances the flavor of meat and the bouquet of wine. Serve it with the greatest red wine you can afford. A great wine, a steak Bordelaise with French-fried potatoes, followed by cheese with French bread (no salty crackers), is a dinner to remember. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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