Bordelaise sauce


Preparation info

    • Difficulty


Appears in

Rôtis: Roasts for Every Day of the Week


By Stéphane Reynaud

Published 2009

  • About


Peel and finely chop 4 onions. Cook the onion in 500 ml (17 fl oz/2 cups) of good red wine over medium heat, and allow to reduce until it thickens. Add the onion-wine mixture to the roasting tin. Add 50 g ( oz) of butter and stir well until the butter is completely combined. Season with salt and pepper.