Best 3 Bordeaux Wine Sauce For Steak Recipes
Indulge in a culinary journey to the heart of French cuisine with our exquisite Bordeaux wine sauce for steak. This classic sauce, originating from the renowned Bordeaux region of France, elevates your steak to new heights of flavor and sophistication. With its rich, savory, and robust character, the Bordeaux wine sauce perfectly complements the natural flavors of the steak, creating a harmonious and unforgettable dining experience.
Explore our comprehensive collection of recipes, each meticulously crafted to guide you through the art of preparing this delectable sauce. Discover the traditional Bordeaux wine sauce recipe, rooted in French culinary heritage, featuring a luscious blend of red wine, shallots, garlic, and herbs. Experiment with variations such as the creamy Bordeaux wine sauce, where a touch of cream adds a velvety texture and richness to the sauce. For a modern twist, try the red wine and balsamic vinegar sauce, where balsamic vinegar lends a delightful tang and complexity to the classic recipe.
Whether you prefer a classic, creamy, or modern rendition, our Bordeaux wine sauce recipes provide a culinary adventure that will tantalize your taste buds. Prepare to impress your family and friends with this exquisite sauce that transforms an ordinary steak into an extraordinary masterpiece.
CLASSIC FRENCH BORDELAISE SAUCE
Learn how to make a classic French bordelaise sauce from Bordeaux by reducing red wine. The sauce is superb with meat or poured over roasted potatoes.
Provided by Rebecca Franklin
Categories Sauce
Time 20m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
- Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume.
- Add the beef stock to the pan and bring the mixture up to a boil again.
- Using a tablespoon, skim and discard any foam that appears on top of the sauce.
- Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon-otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
- Pour the sauce through a fine-mesh sieve.
- Season the sauce with salt and pepper, to taste. Use on grilled steak or slow-roasted beef and enjoy.
Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 322 mg, Sugar 3 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BORDEAUX WINE SAUCE FOR STEAK
This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice. It is a sauce made from Demi-glace and Red wine. You can also add sauted mushrooms to add a simple item to take it up a step
Provided by threeovens
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon butter in a skillet over medium high heat. Add shallots and cook about 30 seconds while stirring. Add wine and cook until reduced by about 1/2.
- Add brown gravy and cook about 2 minutes. Season with salt and pepper to taste. Swirl in remaining tablespoon butter and serve.
HOW TO MAKE BORDELAISE SAUCE
This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- 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.
- Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
- Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 8.9 g, Cholesterol 1.8 mg, Fat 1.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 40.4 mg, Sugar 2.5 g
Tips:
- When selecting wine for the sauce, choose a Bordeaux wine that is full-bodied and has a fruity flavor. Some good options include Cabernet Sauvignon, Merlot, and Malbec.
- To enhance the flavor of the sauce, use a combination of unsalted butter and olive oil.
- When sautéing the shallots and mushrooms, be sure to cook them over medium heat until they are soft and golden brown. This will bring out their natural sweetness and umami flavor.
- To make the sauce extra smooth, strain it through a fine-mesh sieve before serving.
- Serve the sauce immediately over grilled or roasted steak. It can also be used as a dipping sauce for vegetables or bread.
Conclusion:
This Bordeaux wine sauce is a classic French sauce that is perfect for special occasions. It is easy to make and can be tailored to your own taste preferences. With its rich and flavorful taste, this sauce is sure to impress your guests.
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