Ingredients for Bordelaise Sauce
- Dry Red Wine
- 1 finely chopped shallot
- Dried Thyme
- 1 bay leaf
- 1 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Black Pepper
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How to Make Bordelaise Sauce
- In a small saucepan, combine 1/2 cup dry red wine, 1 finely chopped shallot, 1 teaspoon fresh thyme leaves, and 1 bay leaf.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer briskly, uncovered, for 5 minutes, or until the liquid is reduced by half.
- Remove the bay leaf and discard.
- In a small bowl, whisk together 1 cup beef broth and 1 tablespoon cornstarch until smooth.
- Gradually whisk the broth mixture into the wine reduction in the saucepan.
- Cook and stir constantly until the sauce has thickened and is bubbly. Continue to cook and stir for 1-2 minutes more.
- Remove from heat and stir in 2 tablespoons butter, 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley, and salt and pepper to taste.
- Serve immediately over roasted potatoes, chicken, or your favorite protein.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
1g
Fat
9g
Carbs
1g
