How to Make Bordelaise Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 27, 2014
Foolproof and AMAZING. I actually forgot about the sauce while the wine was reducing, it went down to nothing and I thought the sauce was ruined. Figured I'd pour the stock in anyway (I used chicken stock since I didn't have veal stock) and just see what happened...it still tasted unbelievable. Poured this sauce over a broiled Rib-eye -- one of the best meals I've had in ages, restaurants included. Also -- I only had 1 shallot but I put in the same amount of liquid and let it reduce a lot. It was still quite good.
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Photo by Seth Kolloen

Cooking Level: Intermediate

Living In: Seattle, Washington, USA


 
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