Sauce Bordelaise au Vin Rouge

Name: Sauce Bordelaise au Vin Rouge (Shallot Sauce with Red Wine)
Yield: Makes 1¼ cups/300 ml to Serve 4
Cuisine: France
Ingredients: 1½ cups/375 ml. fruity red wine; salt and pepper; 1 tablespoon/7 g flour; 1 teaspoon cognac (optional); 1 tablespoon/15 g butter; 4 shallots (about 3 ounces/90 g total), chopped; 1 to 2 tablespoons cold butter, cut into cubes; 2 cups/500 ml. veal broth

Shallot Sauce with Red Wine

Preparation info

Makes 1¼ cups 300 ml to Serve
4

Difficulty
Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

You will find versions of this invaluable little sauce all around Bordeaux. It goes with almost any meat, from beef steak to lamb to pork chops to duck breast, as well as with such vegetables as celery root. Versatile indeed! A fruity red wine, such as a Merlot or a light Bordeaux blend, is best.

Ingredients

1 tablespoon/15 g butter
4 shallots (about 3

Europe
France
Bordeaux
Sauce
Mediterranean

Method

Melt the butter in a saucepan over low heat. Add the shallots, season with salt and pepper, and press a piece of aluminum foil down on the shallots. Cover the pan and sweat the shallots over very low heat, stirring occasionally, until they are very soft but not brown, 10 to 12 minutes. Discard the foil, pour in the wine, and boil, stirring occasionally, until the shallots are nearly dry, 15 to