Bordelaise sauce

Bordelaise sauce, bordelaise sauce or Bordeaux sauce is a native of the Bordeaux classic hot sauce of French cuisine, the wine is an essential part.

Preparation

First finely chopped shallots to the sauce sautéed in butter, deglazed with red wine (Bordeaux), added white pepper, thyme and bay leaf and all strongly einreduziert. Subsequently, the resulting stock with brown base sauce ( demi- glace ) is populated happens after further boiling and affixed with butter.

In a simpler way of preparation shallots, herbs and red wine are boiled together to a half, passing the sauce and affixed with butter.

In both cases, the sauce, it is not enough to vegetables, supplemented with blanched, finely chopped beef marrow and chopped parsley.

Use, deferred to a frozen product

Bordelaise sauce is served mainly to roasted or grilled red or white meat. But it also goes well with vegetables like celery, fennel or chicory.

The Schlemmerfilet à la Bordelaise bordelaise sauce does not contain nor is it equal to the applicable also to fish classic garnish à la bordelaise.