Sauce Bordelaise: Unthickened Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Sauce Bordelaise can be presented under meats in deep plates or wide plate-like soup bowls. To prepare an unthickened version, follow the procedure given for the glace de viande, but omit the glace de viande and butter.