Ingredients

• 1/2 cup chopped shallots
• 6 tablespoons butter
• 2 cups dry red wine, such as Bordeaux
• 2 cups veal stock
• 2 fresh thyme sprigs
• 1 bay leaf
• 6 peppercorns

Instructions

1. Sauté the shallots in 1 tablespoons of the butter over medium-high heat until they are soft, about 3 minutes. Add the wine, stock, thyme, bay leaf, and peppercorns. Bring to a boil, then allow the mixture to simmer until reduced by three quarters, 45 minutes to 1 hour.

2. Strain the sauce into a metal bowl and immediately whisk in the remaining 5 tablespoons of the butter, one tablespoon at a time.

Note: If making the bordelaise sauce in advance, reheat the strained mixture and whisk in the remaining butter just before serving.

Other Sauces & Marinades

Arugula Sauce
Dill Mustard Sauce
Garam Masala
Parsley Tarragon Sauce
Pesto
Pistou
Tomato and Onion Raita

Tip

Veal Stock