Bordelaise Sauce
Ingredients
- .4 lt red wine
- .6 lt Chicken stock reduction
- 50 grams diced onions
- 25 grams diced celery
- 25 grams diced carrot
- 2 tbsp tomato paste
- 2 bayleaf
- All Pan juices from Ballantine of chicken
- 1 tbsp Soft brown sugar
- pinch of salt & pepper to taste
- 30 grams cornflour Disolved in water
Instructions
- Caramelise the onion, carrot & celery in a pot with a little oil
- When coloured add the tomato paste and cook out until the mixture turns a darker colour
- Deglaze the pan with the wine
- Add stock, pan juices & bayleaves, can add parsley or other fresh herb or stalk
- Reduce around 30 minutes and season with brown sugar, salt & pepper
- add diluted cornflour to achieve a shiny slightly thickened sauce using stick blender
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