Bordelaise (Red Wine) Sauce
Making this delicious Bordelaise Sauce is a bit of a labor of love, but the flavors are well worth it. I made it recently to serve with Filet Mignon and it was spectacular!
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Whisk
- Fine-mesh sieve
- Spoon
- Spatula
- Pepper mill
Ingredients
- 6 whole shallots (peeled and finely chopped)
- 1 1/2 tbsp unsalted butter
- 1 tbsp red wine vinegar
- 2 cups Bordeaux or Burgundy wine
- 1 sprig thyme (or 1 teaspoon dried)
- 2 tbsp smoked bacon
- 3/4 cup Demi-Glace
- 8 leaves from fresh tarragon
- 1 small teaspoon Dijon mustard
- 1 tsp unsalted butter
- kosher salt
- freshly ground black pepper
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