Bordelaise Sauce

In a sauce pot, add the beef stock over medium heat and cook until it reduces to half the amount. For example if you start with 400 ml, reduce to 200 ml.

I like to use a tempered glass measuring cup and transfer the stock once it’s reduced enough to accurately check the reduction. Set stock aside. This should take around 10 minutes.

In a separate pan over medium heat, combine half the butter and shallots. Stir occasionally and cook until golden brown. This should take about 10 minutes.

Once your shallots are browned, add the red wine, parsley, time, and bay leaves. Stir the mixture and cook until it’s reduced by half. This takes about 5 minutes.

Add the reduced beef stock to the red wine sauce. Continue to cook for another 5 minutes.

Strain the sauce.

Clean the saucepan and add the sauce back in.

Make the beurre manié: Use a spatula to mix the butter and flour until they’re combined. It should be a thick paste to help thicken the bordelaise.

Add all the beurre manié into the sauce. Use a whisk to ensure it’s thoroughly incorporated, and cook for 3-5 minutes or until the sauce is thickened. It should be done when it can coat the back of the spoon.

Taste test and add salt and pepper based on your preference. Add the other half of the butter and move the pan in gentle circles to dissolve the butter. Sauce is finished when it reaches about a thickness seen here: you can drag a spatula or spoon across the pan and you can see the bottom of the pan for a brief moment before the sauce fills it. Serve immediately.