Bordelaise Sauce

Bordelaise Sauce

Servings 16 Portions

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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