Bordelaise Sauce Recipes

Steps:

• In a small saucepan, combine wine, shallot, thyme, and bay leaf.
• Bring to a boil.
• Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
• Remove bay leaf and discard.
• Combine beef broth and cornstarch.
• Stir into wine mixture.
• Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
• Add butter, lemon juice, parsley, and pepper.
• Reduce heat and simmer, covered, for 5 minutes.
• Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Add the shallots, garlic, and carrots.
• Sauté for 5 minutes or until limp but not brown.
• Add the broth, sherry, and lemon juice.
• Heat until almost boiling.
• Add the mushrooms and cook over low flame for 5 minutes.
• Season with salt and pepper to taste.
• Mix the cornstarch with 1/4 cup water and add to the sauce.
• Stir until thickened.
• Serve with your favorite steak or pot roasts.

Steps:

• In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
• Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
• Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
• Add peppercorns and continue to reduce until sauce is of desired consistency.
• Strain through sieve. Discard solids.
• Keep warm until ready to serve.
• Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
• Savor the flavor!

Steps:

• Preheat the grill or broiler.
• Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
• Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
• While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
• Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
• Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
• Serve immediately.

Steps:

• Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat.
• Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
• Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
• Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
• Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
• Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
• Remove the bay leaf before serving.

Steps:

• Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
• Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Steps:

• Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then reduce heat to moderate and cook onion and garlic, stirring, until onion is softened, about 2 minutes. Add Port, white wine, and bay leaf and boil until liquid is reduced to about 2 tablespoons, about 8 minutes. Add chicken stock and boil until liquid is reduced to about 1 cup, about 18 minutes. Add demiglace and boil, stirring occasionally, until liquid is reduced to about 1 cup again, about 10 minutes.
• Pour sauce through a fine sieve into another saucepan, pressing on and discarding solids. Keep sauce warm, covered.

Steps:

• Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
• Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.

Steps:

• To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
• Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
• Add the pepper, bay leaf and thyme and stir to mix.
• Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
• Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
• Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
• In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
• Season the filets with salt and pepper.
• When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
• Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
• Cover and cook for 3 minutes for medium-rare, or until done to your liking.
• Transfer the filets to warmed individual plates.
• Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
• Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
• Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
• Remove the thyme sprig and bay leaf and discard.
• Stir in the parsley.
• Spoon the sauce and vegetables around the filets and serve immediately.