How to Make Bordelaise Sauce


  • 2 cups veal stock
  • 1 cup red wine
  • 1 pinch salt
  • 4 large shallots, peeled and sliced
  • 1 teaspoon butter

1. Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer. 2. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick...

View full recipe at SpringPad


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