Ingredients for Bordelaise Sauce With Mushrooms
- 4 tablespoons (1/2 stick) unsalted butter
- Shallots
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 cup beef broth
- Red Wine
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt And Pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bordelaise Sauce With Mushrooms? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bordelaise Sauce With Mushrooms
- Melt 1 tablespoon of butter in a medium skillet over medium heat.
- Add 2 minced cloves of garlic and 1/2 cup finely chopped shallots. Cook until softened and translucent, about 3 minutes.
- Add 3 tablespoons of butter and 1 pound of sliced cremini mushrooms. Cook and stir until mushrooms soften, about 5 minutes.
- Pour in 1 cup beef broth, 1/2 cup red wine (such as Cabernet Sauvignon), and 1 tablespoon Worcestershire sauce.
- Add 1 bay leaf and 2 sprigs of fresh thyme. Bring to a simmer over medium-high heat.
- Reduce heat to medium-low, season generously with salt and pepper to taste. Simmer uncovered for 30 minutes, or until the sauce slightly reduces and thickens.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Stir the cornstarch slurry into the simmering sauce. Cook for 1-2 minutes, or until the sauce reaches your desired consistency.
- Remove the bay leaf before serving. Spoon generously over your favorite steak, roast, or burger.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
5g
Fat
36g
Carbs
1g
