Red Wine Sauce – Bordelaise

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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.

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