Name: Grilled Steak with White Bordeaux Wine Sauce ((Sauce Bordelaise au Vin Blanc))
Yield: Makes about ¾ Cup; Serves 4
Cuisine: France
Ingredients: 1 to 2 teaspoons arrowroot; 2 cups unsalted meat stock; Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and ½ imported bay leaf tied together with string; 1 tablespoon chopped mixed fresh herbs: parsley, tarragon, chives, and chervil; 1½ cups white Bordeaux wine, such as Graves or Sauvignon Blanc; 3 fresh white mushrooms; 2 tablespoons thinly sliced shallots; ½ teaspoon Freshly ground pepper; ¼ cup dried cèpes, well washed

Preparation info

Makes about ¾ Cup; Serves
4

Difficulty
Medium

Appears in

The Cooking of South West France

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