Bordelaise Sauce from Under Pressure: Cooking Sous Vide by Thomas Keller
In a saucepan, bring the wine, shallot, carrots, mushrooms, garlic, parsley, thyme, and bay leaf to a simmer, and simmer until almost all the liquid has evaporated. Add the peppercorns and the veal...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
Ingredients
- 225 milliliters red wine, such as Cabernet Sauvignon
- 10 parsley sprigs
- 15 grams sliced garlic
- 1 bay leaf
- 2 thyme sprigs
- 30 grams sliced shallot
- 15 grams sliced mushrooms
- 60 grams sliced carrots
- 225 milliliters Veal Stock
- 6 black peppercorns
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