Bordelaise Sauce
3
People talking
I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time.
- Ready In:
- 30mins
- Serves:
- Units:
3
People talking
ingredients
- 1⁄2 cup dry red wine
- 1 tablespoon shallot, chopped (I use green onions)
- 1⁄2 teaspoon dried thyme
- 1 small bay leaf
- 1 (14 1/2 ounce) can beef broth
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 teaspoon parsley, chopped (I used dried)
- 1⁄8 teaspoon black pepper
directions
- In a small saucepan, combine wine, shallot, thyme, and bay leaf.
- Bring to a boil.
- Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
- Remove bay leaf and discard.
- Combine beef broth and cornstarch.
- Stir into wine mixture.
- Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
- Add butter, lemon juice, parsley, and pepper.
- Reduce heat and simmer, covered, for 5 minutes.
- Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.
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RECIPE MADE WITH LOVE BY
@Princess Tomato
Contributor
@Princess Tomato
Contributor
"I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time."
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Terrible. I’ve been cooking for years and I followed the recipe word for word so I know that I didn’t make any mistake. The sauce did not become syrup-like no matter what I did to it. I wasted a bottle of wine trying to salvage whatever was left. At the end I was left with a tart, soggy and disgusting sauce for my steak. I’m very disappointed and thought that this would be a good idea. I was very wrong.Reply
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I have to agree with the previous reviewer - this sauce was bland. I was hoping for a very rich sauce to go over our fillets, but once on the steak, we couldn't even taste the sauce. Garlic would be a good addition to try, but I'm not sure it would be enough. It was super simple, I followed directions to a T, but I wouldn't use as much cornstarch the next time either. It was too thick.Reply
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A nice easy sauce. It smelled and looked great. When we tried it, however, we felt the dish lacked the flavor we were expecting. In the future, I would try adding garlic to the dish--We just felt it was missing something. We followed directions as originally listed: less beef broth to bring out wine flavor; fresh parsley, and shallots. Made for PAC Spring 2008.Reply
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I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time.
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