Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Sauce Bordelaise

Servings: 4

1 ounce chopped shallots
7 fluid ounces red wine
7 fluid ounces veal stock
butter
salt and freshly ground pepper

Sweat chopped shallots in butter. Add red wine and reduce by half before adding veal stock. Season with salt and pepper then add butter in small pieces.


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