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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Units: US | Metric
- 14.79 ml shallot, finely chopped
- 28.34 g mushroom, button, sliced
- 1 garlic clove, small, peeled and crushed
- 1 carrot, small, peeled and diced
- 2.46 ml parsley, chopped
- 0.25 ml fresh thyme
- 1 bay leaf, small
- 118.29 ml cabernet sauvignon wine
- 354.88 ml veal stock (available frozen at specialty food stores)
- 0.25 ml black peppercorns
- 1In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
- 2Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
- 3Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
- 4Add peppercorns and continue to reduce until sauce is of desired consistency.
- 5Strain through sieve. Discard solids.
- 6Keep warm until ready to serve.
- 7Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
- 8Savor the flavor!
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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
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.7 mg
- Total Carbohydrate 1.5 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 0.2 g
The following items or measurements are not included: