Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, butter, shallots or leek and sauce fond de veau. Sauce marchand de vin (“wine-merchant’s sauce”) is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.
__↓↓↓ CLICK FOR RECIPE ↓↓↓ __
Ingredients for Fond de veau lié sauce:
butter 70g
leek 150g
mushroom 150g
tomato paste
bordeaux wine 600ml
fond de veau 200ml
dried cranberries 50g
plum jam 20g
water
corn starch
This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and “Spanish sauce”.
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
CONNECT:
►WEBSITE:
►MAIL: info@majstorkuharslasticar.com
MAJSTOR KUHAR & SLASTIČAR
FOOD BLOG/VLOG
#majstorkuharslasticar #foodblog #recipes