Bordelaise Sauce: My Foolproof French Red Wine Sauce

Name: Bordelaise Sauce: My Foolproof French Red Wine Sauce
Ingredients: 2 tablespoons (30 ml) olive oil; 1 medium yellow onion, finely chopped (about 1 cup) (150g); 2 medium carrots, finely chopped (about 1 cup) (150g); 2 celery stalks, finely chopped (about 1 cup) (150g); 4 cloves garlic, minced; 1 sprig fresh thyme; 1 bay leaf; 1/2 teaspoon black peppercorns, coarsely crushed; 1 pound (450g) beef bones (marrow or knuckle bones are ideal), cut into small pieces; 1 (750ml) bottle dry red wine (Bordeaux, Cabernet Sauvignon, or Merlot recommended); 4 cups (950ml) beef broth (low-sodium preferred); 2 tablespoons (30g) cold unsalted butter, cut into small cubes; 1 tablespoon (15ml) finely chopped fresh parsley; 1 tablespoon (15ml) lemon juice, freshly squeezed; Salt; freshly ground black pepper

cookingwithkendra.net

Whip up a restaurant-worthy bordelaise sauce at home! This French red wine sauce recipe is easier than you think. Perfect for steak! Get the secret.

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Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely chopped (about 1 cup) (150g)
2 medium carrots, finely chopped (about 1 cup) (150g)
2 celery stalks, finely chopped (about 1 cup) (150g)
4 cloves garlic, minced
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon black peppercorns, coarsely crushed
1 pound (450g) beef bones (marrow or knuckle bones are ideal), cut into small pieces
1 (750ml) bottle dry red wine (Bordeaux, Cabernet Sauvignon, or Merlot recommended)
4 cups (950ml) beef broth (low-sodium preferred)
2 tablespoons (30g) cold unsalted butter, cut into small cubes
1 tablespoon (15ml) finely chopped fresh parsley
1 tablespoon (15ml) lemon juice, freshly squeezed
Salt
freshly ground black pepper