Bordelaise Sauce
Loading...Serves Approximately 12 oz
Ingredients
1/2 cup red wine
2 Tbs finely chopped shallots
1/2 tsp cracked black pepper
Sprig of fresh thyme
1 fresh bay leaf
6 oz Strauss Glace de Veau Roasted Veal Stock Reduction
Salt and pepper, to taste
1/4 cup chilled butter
METHOD
- Heat wine, shallots, cracked black pepper, thyme and bay leaf in a saucepan;
reduce by 50%. - Stir in Strauss Glace de Veau. Season to taste with salt and pepper. Strain; finish sauce by whisking in butter.
