Red Wine Sauce – Bordelaise
Red wine sauce has a strong characteristic flavour and a deep brown colour. A delicious sauce that goes very well with red meat.
Ingredients
Red Wine Sauce
20 gram Butter
30 gram Sliced bacon
2 pcs. Shallots
2 pcs. Thyme (2 sprigs of fresh thyme)
2 dl Red wine, Bordeaux
4 tbsp. Glace, from dark stock
Salt
Pepper
Steps
1
Sauté onion and bacon
Heat the pan to 175 °C.
Add butter and bacon to the pan. Use sliced or diced bacon.
Peel the onions and cut into small cubes. Add them to the pan and fry until golden brown.
2
Add the red wine
Reduce the temperature to 120 °C.
Add thyme and red wine. Let the wine reduce a little.
3
Finish the sauce
Add the glace and let it reduce to a syrupy consistency.
Season to taste with salt and pepper. Pass the sauce through a sieve and serve.
Notes
Instead of a glace you can use a good dark stock, for each tablespoon of glace you need 1 dl of stock. You can't really add too much stock, so just use plenty if you have it. If you use this method, the sauce will need to reduce for a longer time to reach the right consistency. In the app you can find the recipe for glace.
