Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Bordelaise Sauce

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This sauce can be made in advance — it keeps well for a few days. It's quite good with a beef fondue, or used as a base for a beef stew. For a stew, just sauté some beef cubes, chopped onion, and mushrooms-add to the sauce, juice and all.

2 tablespoons butter
1 shallot, minced
1 clove garlic, minced
1 slice onion
2 slices carrot
1 sprig parsley
6 peppercorns
1 clove
1 bayleaf
2 tablespoons flour
1 cup beef bouillon
¼ teaspoon salt
⅛ teaspoon pepper
⅓ cup burgundy or other hearty red wine
1 tablespoons chopped parsley

Sauté shallot, garlic, onion, carrot, parsley, peppercorns, clove, and bay leaf in the butter until the onion is golden. Remove from heat, add the flour and stir until smooth. Return to low heat, stirring constantly, until flour is lightly browned. Remove from heat, stir in the bouillon. Over medium heat, bring to boil, stirring constantly. Reduce heat, simmer 10 minutes, stirring occasionally.

Strain sauce, discarding vegetables and herbs. Add salt, pepper, burgundy, chopped parsley. Reheat slowly over low heat prior to serving.

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