Bordelaise sauce
Instructions
In a saucepan you reduce 2/3 wine with shallots and thyme.
Season with salt and pepper and add the sauce.
Let reduce by 1/3.
Remove from heat and add the butter.
Stir carefully, passed through a canvas and finished with parsley.
Ideal for grilled red meats.
Ingredients and dosing for 4 persons
- 20 cl of spanish sauce
- 15 cl of dry red wine
- 50 g of butter
- 1 tablespoon of chopped scallions
- 1 pinch of crumbled thyme
- 1 tablespoon of chopped parsley
- Salt
- 6 grains of crushed pepper in a mortar