Bordelaise Sauce

Ingredients

• butter (1 teaspoon)
• shallots (4 large)
• salt (1 pinch)
• red wine (1 cup)
• veal stock (2 cups)
• salt and black pepper (0 )

Instructions

1. Gather all ingredients.
2. Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.
3. Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
4. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 82
• fat: 1 g
• sats: 1 g
• carbs: 9 g
• fibre: 0 g
• protein: 2 g
• salt: 0 g