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    You are in: Home / Recipes / Bordelaise Sauce Recipe
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    Bordelaise Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    hollyfrolly's Note:

    This exciting recipe is the world-famous, Thomas Keller's version of this fantastic sauce. Recipe found in May-June edition of Veranda magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
    2. 2
      Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
    3. 3
      Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
    4. 4
      Add peppercorns and continue to reduce until sauce is of desired consistency.
    5. 5
      Strain through sieve. Discard solids.
    6. 6
      Keep warm until ready to serve.
    7. 7
      Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
    8. 8
      Savor the flavor!

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    Ratings & Reviews:

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    Nutritional Facts for Bordelaise Sauce

    Serving Size: 1 (27 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 17.6
     
    Calories from Fat 0
    53%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 5.7 mg
    0%
    Total Carbohydrate 1.5 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.4 g
    1%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    veal stock

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