🫙 From the Spice Rack
Bordelaise Sauce - Master Chefs
2 tb Butter, unsalted 8 md Shallots, roughly chopped 1 Garlic, clove, roughly -- chopped 1 Bouquet garni *** 750 ml Wine, red, dry 3 oz Marrow, veal, OR 3 oz Marrow, beef 2 tb Flou...
maineasy
Ingredients8 items
Ingredients
- 2tb butter, unsalted
- 8md shallots, roughly chopped
- 1garlic, clove, roughly
- 750ml wine, red, dry
- 3ozmarrow, veal, or
- 3ozmarrow, beef
- 2tb flour, all-purpose
- 3c veal stock **
Directions
- 1
2 tb Butter, unsalted 8 md Shallots, roughly chopped 1 Garlic, clove, roughly -- chopped 1 Bouquet garni *** 750 ml Wine, red, dry 3 oz Marr
- 2
Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it
- 3
It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself
- 4
After use, the cheesecloth bag is removed and discarded
- 5
Heat butter in medium saucepan
- 6
Add the shallots and garlic and cook until soft, about 5 minutes
- 7
Add bouquet garni and wine
- 8
bring to a boil