Bordelaise sauce, ruling from the Bordeaux region of South-West France, this classic savory red-wine sauce is so rich and flavorsome that it only takes a drizzle to add sheer bliss onto your plate!
Bordelaise sauce is traditionally made with a Bordeaux wine, the better the wine. The rule of thumb here is, the better the sauce!
Combine the red wine, shallots or red onions, thyme, and bay leaf in a small saucepan and turn to medium heat.
Bring the mixture to a bubbling boil and reduce the contents to half of the original volume.
Add the veal stock and bring the mixture up to a boil again.
Skim and discard any foam that appears on top of the sauce, using a tablespoon.
Continue cooking the Bordelaise until it has thickened enough to coat the back of a spoon—aka a nappe consistency.
Pour the sauce through a fine-mesh sieve.
Season to taste with salt and pepper.
Storing your left over (not that there will be) sauce:
Refrigerate bordelaise sauce in a covered, airtight container for up to 1 week.
For longer storage, freeze bordelaise sauce in airtight container for up to 3 months.
Reheat bordelaise sauce in a saucepan over low to medium-low heat until it heated through.
