Arabella Lombardi Bordelaise Sauce Recipe is a classic French sauce that is typically served with red meat dishes. It is made with a reduction of red wine, shallots, and beef stock, and is flavored with thyme, bay leaf, and parsley. The sauce is rich and flavorful, and it adds a touch of elegance to any meal.
Ingredients:
- 1 cup red wine
- 1/2 cup shallots, chopped
- 1 cup beef stock
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped parsley
- 1 tablespoon butter
- Salt and pepper to taste
Instructions:
- In a saucepan, combine the red wine, shallots, beef stock, thyme, and bay leaf. Bring to a simmer and cook until the liquid has reduced by half.
- Strain the sauce through a fine-mesh sieve into a clean saucepan. Add the parsley and butter and cook over low heat until the butter has melted and the sauce has thickened.
- Season the sauce with salt and pepper to taste. Serve immediately.
Tip 1: Use a good quality red wine for the sauce. A full-bodied red wine with a lot of flavor will produce a richer sauce.
Tip 2: Don’t overcook the sauce. The sauce should be simmered until it has reduced by half, but it should not be boiled. Overcooking the sauce will make it bitter.
Tip 3: Strain the sauce through a fine-mesh sieve. This will remove any impurities from the sauce and make it smooth and silky.
Tip 4: Add the butter to the sauce at the end of cooking. This will help to thicken the sauce and give it a glossy finish.
Tip 5: Season the sauce to taste with salt and pepper. The sauce should be flavorful, but not too salty or spicy.
Tip 6: Serve the sauce immediately. The sauce will lose its flavor if it is allowed to sit for too long.
Tip 7: Bordelaise sauce is a versatile sauce that can be served with a variety of dishes. It is particularly good with red meat dishes, such as steak, lamb, or venison.
Tip 8: If you don’t have any red wine, you can substitute another type of dry red wine, such as Cabernet Sauvignon or Merlot. You can also use a white wine, but the sauce will not be as flavorful.
Benefits:
Bordelaise sauce is a delicious and flavorful sauce that can add a touch of elegance to any meal. It is also relatively easy to make, and it can be made ahead of time.
Summary:
Bordelaise sauce is a classic French sauce that is made with a reduction of red wine, shallots, and beef stock. It is flavored with thyme, bay leaf, and parsley, and it has a rich and flavorful taste. The sauce is relatively easy to make, and it can be made ahead of time. Bordelaise sauce is a versatile sauce that can be served with a variety of dishes, and it is particularly good with red meat dishes.
Bordelaise Sauce Recipe
Bordelaise sauce is a classic French sauce that is typically served with red meat dishes. It is made with a reduction of red wine, shallots, and beef stock, and is flavored with thyme, bay leaf, and parsley. The sauce is rich and flavorful, and it adds a touch of elegance to any meal.
- Red wine: The type of red wine used in the sauce will affect the flavor of the finished product. A full-bodied red wine with a lot of flavor will produce a richer sauce.
- Shallots: Shallots add a subtle sweetness and depth of flavor to the sauce.
- Beef stock: The beef stock provides the base for the sauce and adds a savory flavor.
- Thyme: Thyme adds a touch of herbaceousness to the sauce.
- Bay leaf: Bay leaf adds a subtle bitterness and depth of flavor to the sauce.
- Parsley: Parsley adds a fresh, bright flavor to the sauce.
These six key aspects are essential to the preparation of a delicious and flavorful bordelaise sauce. By understanding the role of each ingredient, you can create a sauce that will perfectly complement your favorite red meat dishes.
1. Red wine
The type of red wine used in a bordelaise sauce recipe will have a significant impact on the flavor of the finished product. A full-bodied red wine with a lot of flavor will produce a richer, more flavorful sauce, while a lighter-bodied red wine will produce a more delicate sauce. Some good choices for red wine to use in a bordelaise sauce include Cabernet Sauvignon, Merlot, and Pinot Noir.
- Body: The body of a red wine refers to its weight and texture. Full-bodied red wines are heavier and have a more viscous texture than light-bodied red wines. The body of a red wine is determined by the grape variety, the climate in which the grapes are grown, and the winemaking process.
- Flavor: The flavor of a red wine is determined by a complex interplay of factors, including the grape variety, the climate in which the grapes are grown, the winemaking process, and the aging process. Some common flavors found in red wines include dark fruit (such as blackberry, plum, and cherry), red fruit (such as raspberry and strawberry), spice (such as pepper, clove, and cinnamon), and oak (if the wine has been aged in oak barrels).
- Tannin: Tannin is a compound found in red wine that gives it aor bitter taste. Tannins are derived from the skins, seeds, and stems of grapes. The amount of tannin in a red wine depends on the grape variety, the climate in which the grapes are grown, and the winemaking process.
- Acidity: Acidity is another important factor that contributes to the flavor of red wine. Acidity gives red wine a tart or sour taste. The acidity of a red wine depends on the grape variety, the climate in which the grapes are grown, and the winemaking process.
When choosing a red wine to use in a bordelaise sauce recipe, it is important to consider the body, flavor, tannin, and acidity of the wine. A full-bodied red wine with a lot of flavor and a moderate amount of tannin and acidity will produce a rich, flavorful sauce. Some good choices for red wine to use in a bordelaise sauce include Cabernet Sauvignon, Merlot, and Pinot Noir.
2. Shallots
Shallots are a key ingredient in bordelaise sauce, a classic French sauce that is typically served with red meat dishes. Shallots add a subtle sweetness and depth of flavor to the sauce, and they also help to balance out the acidity of the red wine. Without shallots, bordelaise sauce would be much less flavorful and complex.
Shallots are a member of the onion family, but they have a milder flavor than onions. They are also sweeter than onions, and they have a slightly garlicky flavor. Shallots are a good source of vitamins and minerals, including vitamin C, potassium, and fiber.
When choosing shallots for bordelaise sauce, it is important to select shallots that are firm and have no signs of bruising or sprouting. The shallots should be peeled and finely chopped before adding them to the sauce.
To make bordelaise sauce, shallots are first sauted in butter until they are softened. Then, red wine, beef stock, and herbs are added to the pan and the mixture is simmered until it has reduced by about half. The sauce is then strained and served over red meat dishes.
Shallots are an essential ingredient in bordelaise sauce, and they play a key role in the flavor and complexity of the sauce. Without shallots, bordelaise sauce would be much less flavorful and complex.
3. Beef stock
Beef stock is an essential ingredient in bordelaise sauce, a classic French sauce that is typically served with red meat dishes. The beef stock provides the base for the sauce and adds a savory flavor. Without beef stock, bordelaise sauce would be much less flavorful and complex.
- Flavor: Beef stock adds a rich, savory flavor to bordelaise sauce. The flavor of the beef stock will vary depending on the type of beef used and the method of preparation. For the best flavor, it is important to use a good quality beef stock.
- Body: Beef stock also adds body to bordelaise sauce. The body of the sauce will vary depending on the concentration of the beef stock. For a richer, more flavorful sauce, use a more concentrated beef stock.
- Aroma: Beef stock adds a characteristic aroma to bordelaise sauce. The aroma of the beef stock will vary depending on the type of beef used and the method of preparation. For the best aroma, it is important to use a good quality beef stock.
- Umami: Beef stock adds umami to bordelaise sauce. Umami is a savory flavor that is often described as “meaty” or “brothy.” The umami in beef stock comes from the glutamates and other amino acids that are present in the beef.
In addition to the four facets listed above, beef stock also adds depth of flavor and complexity to bordelaise sauce. The combination of the beef stock’s flavor, body, aroma, and umami creates a rich and flavorful sauce that is perfect for serving with red meat dishes.
4. Thyme
Thyme is an essential herb in bordelaise sauce, a classic French sauce that is typically served with red meat dishes. Thyme adds a touch of herbaceousness to the sauce, which helps to balance out the richness of the red wine and beef stock. Without thyme, bordelaise sauce would be much less flavorful and complex.
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Flavor
Thyme has a distinctive, slightly minty flavor that adds a touch of freshness to bordelaise sauce. The flavor of thyme is not overpowering, but it is enough to make a noticeable difference in the overall flavor of the sauce.
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Aroma
Thyme also adds a pleasant aroma to bordelaise sauce. The aroma of thyme is fresh and herbaceous, and it helps to whet the appetite. The aroma of thyme is not as strong as the flavor, but it is still enough to make a noticeable difference in the overall aroma of the sauce.
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Versatility
Thyme is a versatile herb that can be used in a variety of dishes, including soups, stews, and roasts. It is also a popular herb for use in marinades and rubs. Thyme is a good source of vitamins and minerals, including vitamin C, potassium, and iron.
In addition to the three facets listed above, thyme also adds depth of flavor and complexity to bordelaise sauce. The combination of thyme’s flavor, aroma, and versatility makes it an essential ingredient in this classic French sauce.
5. Bay leaf
Bay leaf is an essential ingredient in bordelaise sauce, a classic French sauce that is typically served with red meat dishes. Bay leaf adds a subtle bitterness and depth of flavor to the sauce, which helps to balance out the richness of the red wine and beef stock. Without bay leaf, bordelaise sauce would be much less flavorful and complex.
The bitterness of bay leaf comes from a compound called eugenol. Eugenol is also found in cloves and cinnamon, and it is responsible for their characteristic flavor. The bitterness of bay leaf is subtle, but it is enough to add a touch of complexity to bordelaise sauce. The depth of flavor that bay leaf adds to bordelaise sauce comes from its essential oils. These essential oils are volatile compounds that give bay leaf its characteristic aroma. When bay leaf is added to bordelaise sauce, these essential oils are released into the sauce, giving it a rich and complex flavor.
Bay leaf is a versatile herb that can be used in a variety of dishes, including soups, stews, and roasts. It is also a popular herb for use in marinades and rubs. Bay leaf is a good source of vitamins and minerals, including vitamin C, potassium, and iron.
In addition to the three facets listed above, bay leaf also adds umami to bordelaise sauce. Umami is a savory flavor that is often described as “meaty” or “brothy.” The umami in bay leaf comes from the glutamates and other amino acids that are present in the leaf. The combination of bay leaf’s bitterness, depth of flavor, and umami makes it an essential ingredient in bordelaise sauce.
6. Parsley
Parsley is an essential ingredient in bordelaise sauce, a classic French sauce that is typically served with red meat dishes. Parsley adds a fresh, bright flavor to the sauce, which helps to balance out the richness of the red wine and beef stock. Without parsley, bordelaise sauce would be much less flavorful and complex.
The fresh, bright flavor of parsley comes from its high concentration of volatile oils. These volatile oils are released when parsley is chopped or crushed, and they give parsley its characteristic aroma and flavor. The volatile oils in parsley also have antibacterial and antioxidant properties.
In addition to its flavor and aroma, parsley also adds a touch of color to bordelaise sauce. The bright green color of parsley helps to brighten up the sauce and make it more visually appealing.
Parsley is a versatile herb that can be used in a variety of dishes, including soups, stews, and salads. It is also a popular herb for use in marinades and rubs. Parsley is a good source of vitamins and minerals, including vitamin C, potassium, and iron.
The combination of its flavor, aroma, color, and nutritional value makes parsley an essential ingredient in bordelaise sauce. Parsley adds a touch of freshness and brightness to the sauce, and it helps to balance out the richness of the other ingredients.
Bordelaise sauce is a classic French sauce made from red wine, shallots, beef stock, and herbs. It is typically served with red meat dishes, such as steak or lamb. The sauce is rich and flavorful, with a slightly sweet and tangy taste.
Bordelaise sauce is thought to have originated in the Bordeaux region of France. It is a relatively simple sauce to make, but it requires careful attention to detail to get the flavors just right. The most important thing is to use high-quality ingredients, especially the red wine. A good red wine will give the sauce a rich, complex flavor. The shallots and beef stock should also be of good quality, and the herbs should be fresh.
Once you have your ingredients, you can start making the sauce. The first step is to reduce the red wine by half. This will concentrate the flavors and give the sauce a thicker consistency. Once the red wine has been reduced, you can add the shallots and beef stock. Bring the mixture to a simmer and cook until the shallots are softened and the beef stock has reduced by about half. Finally, add the herbs and butter and simmer for a few more minutes. The sauce is now ready to serve.
FAQs about Bordelaise Sauce Recipe
Here are the answers to some of the most frequently asked questions about bordelaise sauce recipe.
Question 1: What is bordelaise sauce?
Bordelaise sauce is a classic French sauce made with red wine, shallots, beef stock, and herbs, typically served with red meat dishes. It has a rich, flavorful, slightly sweet, and tangy taste.
Question 2: What is the origin of bordelaise sauce?
Bordelaise sauce is thought to have originated in the Bordeaux region of France.
Question 3: What are the key ingredients in bordelaise sauce?
The key ingredients in bordelaise sauce are red wine, shallots, beef stock, and herbs (typically thyme, bay leaf, and parsley).
Question 4: What type of red wine should I use for bordelaise sauce?
It is important to use a good quality red wine for bordelaise sauce. A full-bodied red wine with a lot of flavor will produce a richer sauce.
Question 5: How can I make bordelaise sauce?
To make bordelaise sauce, first reduce the red wine by half to concentrate the flavors and give the sauce a thicker consistency. Add the shallots and beef stock and simmer until the shallots are softened, and the beef stock has reduced by about half. Finally, add the herbs and butter and simmer for a few more minutes.
Question 6: What are some tips for making a great bordelaise sauce?
Here are some tips for making a great bordelaise sauce:
- Use high-quality ingredients, especially the red wine.
- Reduce the red wine by half to concentrate the flavors.
- Cook the shallots and beef stock until they are softened, and the beef stock has reduced by about half.
- Add the herbs and butter at the end and simmer for a few more minutes.
- Taste the sauce and adjust the seasonings as needed.
Summary
Bordelaise sauce is a delicious and versatile sauce that can be served with various red meat dishes. By following the tips above, you can make a great bordelaise sauce that will impress your family and friends.
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Conclusion
Bordelaise sauce is a classic French sauce made with red wine, shallots, beef stock, and herbs. It is typically served with red meat dishes and adds a rich, flavorful, slightly sweet, and tangy taste to the dish.
Making bordelaise sauce is relatively easy, but it requires careful attention to detail to get the flavors just right. The most important thing is to use high-quality ingredients, especially the red wine. A good red wine will give the sauce a rich, complex flavor. The shallots and beef stock should also be of good quality, and the herbs should be fresh.
Once you have your ingredients, you can start making the sauce. By following the tips and instructions provided in this article, you can make a delicious and versatile bordelaise sauce that will impress your family and friends.
So next time you are looking for a delicious sauce to serve with your red meat dish, give bordelaise sauce a try. You won’t be disappointed!
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