How to Make Bordelaise Sauce

This is a simple version of the classic French red wine and shallot reduction sauce. It’s fantastic on a steak, roast beef, or whatever!

Step: 1

Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.

Step: 2

Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.

Step: 3

Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Per Serving: 82 calories; protein 2.4g; carbohydrates 8.9g; fat 1.1g; cholesterol 1.8mg; sodium 40.4mg.

Deciding stay in and make food your dinner instead of dining out is already a step in the best way if you’re more point on eating healthier. There’s no better way to know precisely what’s going into the food you’re eating than by making it homemade Mastering the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .