Grilled Steak with White Bordeaux Wine Sauce

(Sauce Bordelaise au Vin Blanc)

Preparation info
  • Makes about ¾ Cup; Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

J.-E. Progneaux in his Recettes et Spécialités Gastronomiques Bordelaises et Girondines gives seven versions of the famous wine and shallot combination known worldwide as sauce bordelaise. A true sauce bordelaise must be made of Bordeaux wine, but interestingly enough not all of the versions offered by Progneaux employ red wine. Since red wine recipes have been published so widely, I offer here my adaptation of a recipe by Curnonsky using a dry