Recipe by DrGaellon
A traditional sauce Bordelaise has beef marrow in it; this recipe skips the marrow (which can be difficult to come by), but still tastes amazing. Serve this over steaks, hamburgers, or pork chops.
- 4 tablespoons butter, divided
- 2 tablespoons shallots, minced (about 1 small-to-medium shallot)
- 1 teaspoon minced garlic (about 2 medium cloves)
- 2 cups sliced cremini mushrooms or 2 cups button mushrooms
- 1 cup beef broth (homemade or low-sodium if possible)
- 1⁄3 cup hearty red wine
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1⁄4 teaspoon chopped fresh thyme (to taste)
- fresh ground black pepper, to taste
- salt, to taste
Directions See How It's Made
- Melt 1 tbsp butter in a skillet over medium heat. Add shallot and garlic and cook until soft and translucent, 3-5 minutes.
- Add remaining butter and allow to melt. When melted, add mushrooms and stir to coat. Cook, stirring frequently, until mushrooms soften and begin to exude liquid, about 5 minutes.
- Add beef broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until reduced by about half, 45-60 minutes. Taste and correct seasoning if needed. (A splash of soy sauce instead of salt adds another dimension and is an alternative if needed.) Remove bay leaf before serving.