Authentic Bordelaise Sauce Recipe (Red Wine Sauce)

Ingredients:

• 250 ml Bordeaux red wine

• 2 finely chopped shallots

• 100 ml demi-glace

• 1 sprig of thyme

• 1 bay leaf

• Salt and pepper to taste

Preparation:

1. Cooking the shallots:

   • In a saucepan, heat a little clarified butter or oil over low heat.

   • Add the chopped shallots and gently sauté until they become translucent. This should take about 3-4 minutes. It's essential that the shallots don't brown, as this can affect the flavor of the sauce.

2. Adding the wine:

   • Add the red wine to the saucepan with the shallots. Bring to a boil, then add the thyme sprig and bay leaf.

   • Let it reduce over medium heat until the wine has reduced by half. This should take about 10-15 minutes.

3. Incorporating the demi-glace:

   • Once the wine has reduced, add the demi-glace to the saucepan.

   • Let it simmer gently for another 10-15 minutes until the sauce thickens and the flavors are well concentrated. The sauce should have a velvety consistency.

4. Straining:

   • Once the sauce has reduced, strain it through a fine sieve or chinois to remove the shallots and herbs. This will keep the sauce smooth without any bits.

5. Final seasoning:

   • Taste the sauce and adjust the seasoning with salt and pepper to your liking.

Conclusion:

In the classic bordelaise sauce, the creamy texture comes from the reduction of the wine and demi-glace, without the addition of butter or cream at the end.