Best 6 Bordelaise Sauce With Mushrooms Recipes

JEFF'S BORDELAISE SAUCE

Steps:

• Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
• Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
• Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
• Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
• Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

BORDELAISE STYLE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tbsp butter in a skillet over medium heat. Add shallot and garlic and cook until soft and translucent, 3-5 minutes.
• Add remaining butter and allow to melt. When melted, add mushrooms and stir to coat. Cook, stirring frequently, until mushrooms soften and begin to exude liquid, about 5 minutes.
• Add beef broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until reduced by about half, 45-60 minutes. Taste and correct seasoning if needed. (A splash of soy sauce instead of salt adds another dimension and is an alternative if needed.) Remove bay leaf before serving.

BORDELAISE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat.
• Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
• Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
• Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
• Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
• Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
• Remove the bay leaf before serving.

BORDELAISE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

BORDELAISE SAUCE

Steps:

• Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

HOW TO MAKE BORDELAISE SAUCE

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.