Bordelaise sauce

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Preparation info

    • Difficulty

      Easy

Appears in

Rôtis: Roasts for Every Day of the Week

Rôtis

By Stéphane Reynaud

Published 2009

  • About

Method

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.