- 3 garlic cloves, finely chopped
- 1 shallot, finely diced
- 1 bay leaf
- 1 sprig thyme
- 2 cup (480ml) demi glace
- 1 cup (240ml) beef stock
- 1 cup (240ml) red wine
- 3 Tbsp (40g) unsalted butter
- Kosher salt and pepper to taste
Perfect Bordelaise Sauce
Joshua Weissman has the sauce.
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Ingredients
Directions
- Melt butter in a large cast iron or saute pan. Add shallots and garlic and cook until translucent.
- Once the shallot and garlic have cooked, add thyme and bay leaf to the pan. Allow to cook for another 1-2 minutes.
- Deglaze the pan with red wine and reduce by half. Add the demi glace and beef stock to the pan.
- Reduce the sauce until it is thick enough to coat the back of a spoon. Season with salt and pepper, then pass through a fine mesh strainer into another pan.
- Bring sauce to a boil, then cut the heat from the pan. Whisk butter into the sauce to thicken and emulsify.
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