1/1 Photo of Bordelaise Sauce With Mushrooms
1 hr 10 mins
Lavender Lynn's Note:
This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison
My Private Note
Units: US | Metric
- 1 tablespoon butter
- 2 tablespoons shallots, minced
- 1 teaspoon garlic, minced (optional)
- 3 tablespoons butter
- 2 cups mushrooms, sliced fresh
- 1 cup beef broth
- 1/3 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/4 teaspoon thyme, chopped fresh, to taste
- salt and pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1Melt 1 tablespoon of butter in a skillet over medium heat.
- 2Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
- 3Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
- 4Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- 5Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
- 6Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
- 7Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
- 8Remove the bay leaf before serving.
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Nutritional Facts for Bordelaise Sauce With Mushrooms
Serving Size: 1 (148 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 144.9
- Calories from Fat 106
- Total Fat 11.7 g
- Saturated Fat 7.3 g
- Cholesterol 30.5 mg
- Sodium 369.7 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 0.3 g
- Sugars 1.2 g
- Protein 2.0 g