SAUCE BORDELAISE
This classic sauce, perfect for broiled steaks, offers a rich and savory flavor profile. The combination of browned onions, beef gravy, and wine creates a deep, complex taste that elevates any dish. Simmering the sauce with a touch of parsley and flour thickens it to a perfect consistency, making it an elegant addition to your meal.
Ingredients
- 1 medium-sized Onion (Quantity estimated (not specified in original recipe))
- 1 cup Beef gravy
- 1 cup Claret or dry white wine
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 tablespoon Fresh parsley, finely chopped (Quantity estimated (not specified in original recipe))
- 1 tablespoon All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 tablespoon Fat (butter or oil) (Quantity estimated (not specified in original recipe))
Instructions
- 1Finely chop the onion. In a saucepan, melt the fat (butter or oil) over medium heat. Add the chopped onion and cook until browned, about 5-7 minutes.
- 2Add the beef gravy and claret or white wine to the saucepan. Season with pepper and salt. Bring to a simmer. Reduce heat and let it simmer for 15 minutes to allow the flavors to meld.
- 3In a small bowl, whisk together the flour with a little water to make a slurry. Add the slurry to the simmering sauce and stir until thickened. Stir in the chopped parsley. Simmer for another 3 minutes to ensure the flour is cooked through.