In a small saucepan, reduce the red wine with the shallots, pepper, and thyme to half of the original volume.
2
Add the jus lié or demi-glace and bring to a boil. Cook for 10–15 minutes over low heat.
3
Strain though a chinois.
4
Just before serving the sauce, stir in the butter. Add salt and additional black pepper to taste.
5
**Hold at or above 135°F (57°C) until service.
Nutrition Information
Calories
80
Fat (g)
2
Protein (g)
5
Carbohydrate (g)
8
Cholesterol (mg)
6
Sodium (mg)
743
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
Bordelaise Sauce is perhaps the most commonly made red wine sauce. Classically, poached bone marrow is added to the sauce at the last minute. The bone marrow has been eliminated from this recipe. Bordelaise is an ideal accompaniment to red meats.