Gastronomixs

Bordelaise sauce

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Bordelaise sauce

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Ingredients

1

litre

red wine

300

ml

red port wine

2

 

bay leaves, fresh

2

litre

veal jus

3

cloves

garlic

100

g

fennel

100

g

carrot

100

g

celeriac

100

g

onion

 

 

butter

 

 

salt

 

 

red wine vinegar

Preparation method

  • To make the red wine reduction, bring the red wine, red port wine, and bay leaf to the boil.
  • Allow it to reduce for about 4.5 hours on the edge of the stove until it is sweet and syrupy.
  • Braise the garlic, fennel, carrot, celeriac, and onion and deglaze the pan with the veal jus and red wine reduction.
  • Reduce further to taste and thicken just before serving with a few cubes of cold butter and salt.
  • Season to taste with red wine vinegar.

Serving suggestions

  • Wonderful served with a firm fish such as turbot, brill, or monkfish.
  • Great to serve with pan-fried goose liver and cassis.

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