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Bordelaise Sauce

Chicken.delights's picture
  Butter/Margarine 8 Tablespoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Finely chopped carrot 1⁄4 Cup (4 tbs)
  All purpose flour 6 Tablespoon
  Chicken broth 1 Quart
  Boredeaux/Dry red wine 1⁄2 Cup (8 tbs)
  Tomato paste 2 Tablespoon
  Bay leaf 1 Large
  Salt 2 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

1. Melt 6 tablespoons of the butter in a 2-quart saucepan over medium heat; add onion, celery, carrot. Cook until onion is golden, about 5 minutes. Stir flour into mixture; cook, stirring, 3 minutes longer. Stir remaining ingredients into flour mixture; cook, stirring, until sauce is slightly thick, about 5 minutes. Reduce heat; cook, stirring occasionally, 20 minutes.
2. Strain sauce; press vegetables through sieve. Return sauce to pan. Stir remaining 2 tablespoons butter into sauce; cook over medium heat until butter melts.

Recipe Summary

Side Dish

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Bordelaise Sauce Recipe