RED WINE SHALLOT "BORDELAISE"
I made this sauce to serve along side my Chicken Roulade. It paired beautifully with it! This sauce is perfect for Steaks and Chicken of all sorts. I really hope you all enjoy
Provided by Anthony Nicometi Jr
Categories Gravies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Dice Shallots and sautee in 1T of Butter until translucent.
- 2. Deglaze with 1/4c Red Wine Vinegar and allow to reduce by half
- 3. Add Beef Stock and Thyme and reduce by half
- 4. Once reduced, add 1 of the remaining 3T of butter one at a time until melted, Allow to come to a boil after all butter is incorporated, and boil for 2 mins.
- 5. Strain through a mesh strainer, and enjoy :)
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Bakht Rawan
[email protected]I've made this sauce several times, and it always turns out perfectly. It's a great recipe to have on hand.
Haneef 166
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The sauce is amazing!
Audrey Makayla
[email protected]I made this sauce for a party, and it was a huge hit. Everyone was asking for the recipe.
Grace Danquah
[email protected]This sauce is so versatile. I've served it over steak, chicken, and fish, and it's always a hit.
David Whitehouse Jr
[email protected]I wasn't sure how this sauce would turn out, but I'm so glad I tried it. It's now one of my favorite recipes.
Jennifer Glover
[email protected]I made this sauce for a special occasion dinner, and it was a huge success. Everyone loved it!
Charlie Riders
[email protected]This recipe is a keeper! I'll definitely be making it again.
Young Miles
[email protected]I love the combination of red wine and shallots in this sauce. It's so rich and flavorful.
Meenat Muhammad
[email protected]This was my first time making a bordelaise sauce, and it turned out great! I followed the recipe exactly, and it was easy to make.
Simona Stefanova
[email protected]I'm not a huge fan of red wine, but this recipe changed my mind. The sauce was so delicious, and it really complemented the beef.
Rownok Ahamed
[email protected]This recipe was a hit! The sauce was rich and flavorful, and the shallots added a nice sweet note. I served it over grilled steak, and it was perfect.