1. Recipes

How to Make Jeff's Bordelaise Sauce - A Step-by-Step Guide

If you're in the mood for a rich and indulgent sauce to accompany your steak or roasted vegetables, look no further than Jeff's Bordelaise Sauce. This classic French sauce is known for its deep, savory flavor and luxurious texture, making it the perfect addition to any special meal. And the best part? It's surprisingly simple to make at home, allowing you to impress your dinner guests with minimal effort.

Named after the Bordeaux region of France, where it originated, Bordelaise Sauce...

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Ingredients

  • ½ cup butter
  • 1 small onion, sliced
  • ¼ cup sliced carrots
  • ¼ cup sliced celery
  • 25 peppercorns
  • 16 whole cloves
  • 3 tablespoons flour
  • 1 cup beef broth
  • ¼ cup water, as needed
  • 2 tablespoons chopped fresh parsley, divided
  • salt and ground black pepper to taste
  • ⅓ cup red wine
  • 1 tablespoon olive oil, or to taste
  • ¾ cup sliced mushrooms

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
  • Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
  • Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
  • Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
  • Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

    • Nutrition

    320 cal.

    • Total Fat: 27g
    • Saturated Fat: 15g
    • Cholesterol: 61mg
    • Sodium: 389mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 3g
    • Vitamin C: 6mg
    • Calcium: 77mg
    • Iron: 3mg
    • Potassium: 287mg

    Categories

    Sauce recipes
    French recipes
    Red wine recipes
    Classic recipes