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Bordelaise Sauce Recipe
A classical French red wine sauce, generally served with beef.
Strangely enough, it’s best made with wine of a Burgundy rather than Bordeaux style. It’s easy to make, and any leftover keeps well in the fridge or can be frozen.
The sauce is meant to be on the thin side – but the tomato purée will give it enough body.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
For 6-8 helpings:
1 x 75cl bottle of Heavy Red Wine, Burgundy if possible, but the price might be prohibitive - the New World might offer more affordable options
A big sprig of fresh Thyme, or ½ teaspoon of dried Thyme
1 bay Leaf, fresh or dried
12 whole Black Peppercorns
75cl stock. This can be homemade Dark Chicken (q.v.) or Beef (q.v.) or made with 1 beef stock cube
A pinch of Mixed Spice
1 tablespoon (15ml) Tomato Purée
A little salt (but taste first if using a stock cube) plus a few grinds of freshly-ground Black Pepper
1. Put the red wine, bay leaf, peppercorns and the thyme into a non-reactive saucepan (i.e. not aluminium) and reduce it by half over a low heat.
2. Add the remaining ingredients and cook until halved in quantity again.
Serve, or cool then refrigerate.