Best 3 Jeffs Bordelaise Sauce Recipes
**Jeff's Bordelaise Sauce: A Masterpiece of French Cuisine**
Indulge your taste buds in the exquisite flavors of Jeff's Bordelaise sauce, a culinary masterpiece that embodies the essence of French gastronomy. This rich and velvety sauce, crafted with a harmonious blend of shallots, red wine, and bone marrow, elevates any dish to new heights of sophistication. Whether you're a seasoned chef or a home cook seeking to impress your dinner guests, this collection of Bordelaise sauce recipes offers a range of options to suit your culinary skills and preferences. From the classic Bordelaise sauce, a cornerstone of French cuisine, to variations infused with unique ingredients like mushrooms, tomatoes, and herbs, these recipes guide you through the process of creating this delectable sauce that will transform your meals into unforgettable dining experiences.
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
A CHEAT'S BORDELAISE SAUCE
Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time -- a lot of time. Here, though, you'll use pan drippings from pork chops, simmering them with a red wine reduction until the two combine into an unctuous, rich sauce that flanks the old methods. Strain the whole thing, stir in a little butter and seasonings, and drizzle it over the pork chops. This takes most of a bottle of pinot noir, so choose the one you won't mind finishing off in the kitchen yourself, alone with your heat and creativity.
Provided by Sam Sifton
Categories condiments
Time 20m
Number Of Ingredients 9
Steps:
- Pour the olive oil into a large saucepan, place over medium-high heat and add the shallot and garlic and then the thyme and bay leaf. Cook until the shallots are light brown, then add the wine, lower the heat and simmer until reduced to about 1/2 cup.
- Add the pan drippings from the chops or the demi-glace if you have it. Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan. Return to medium heat until warm and whisk in the butter and season with salt and pepper to taste. Serve immediately drizzled over the pork chops.
JEFF'S BORDELAISE SAUCE
A rich sauce for steak.
Provided by CatMac
Categories Sauces
Time 35m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 14.6 g, Cholesterol 61 mg, Fat 27.1 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 15.2 g, Sodium 389.4 mg, Sugar 1.7 g
Tips:
- When making the sauce, use a heavy-bottomed saucepan to prevent scorching.
- Be sure to reduce the wine until it is syrupy and coats the back of a spoon.
- Don't be afraid to add more butter to the sauce if it seems too thin.
- Season the sauce to taste with salt and pepper.
- Serve the sauce immediately over grilled or roasted meats or vegetables.
Conclusion:
Jeff's Bordelaise sauce is a classic French sauce that is perfect for special occasions. It is rich, flavorful, and easy to make. With its deep red color and complex flavor, this sauce is sure to impress your guests. Whether you are serving it over grilled steak, roasted chicken, or vegetables, this sauce is sure to be a hit. So next time you are looking for a special sauce to elevate your meal, give Jeff's Bordelaise sauce a try.
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