RED WINESAUCE
10 servings (Approx. 66 g per serving) / Allergens: Milk, Sulphites
Prep Time: 10 minutes / Cook Time: 45 minutes
Total Time: 55 minutes
Bordelaise sauce is a classic French red wine sauce traditionally served with beef, originating from the Bordeaux region. In this recipe, SHO – Concentrated Dark Stock is used as a flavor enhancer, reinforcing the deep umami backbone of the sauce while shortening the traditional reduction time. The UVP of SHO in this preparation lies in its ability to deliver long-cooked depth, consistency, and richness without extended simmering.
| Ingredients | Quantity |
|---|---|
| SHO - Concentrated Dark Stock | 40 gr |
| Chopped Shallots | 250 gr |
| Bay Leaf | 0.1 gr |
| Thyme Leaves | 1 gr |
| Peppercorns | 2 gr |
| Red Bordeaux Wine | 1000 gr |
| Duck Fat | 50 gr |
| Butter | 150 gr |
| Corn Starch | 6 gr |
| Water | 16 gr |
Instructions
- Finely chop the shallots. Add them to a saucepan with the duck fat, bay leaf, thyme, and peppercorns.
- Cook gently over medium heat until the shallots become soft and translucent without browning.
- Deglaze the pan with the red Bordeaux wine, scraping the base to release all caramelized flavors.
- Reduce the wine by half over steady heat to concentrate flavor.
- Strain the reduction through a fine sieve and return the liquid to the saucepan.
- Whisk in the cold, cubed butter gradually to emulsify the sauce.
- Finish by incorporating SHO - Concentrated Dark Stock and adjust seasoning if required.
Notes
- Mount the butter off the heat to maintain a stable emulsion.
- Serve with grilled beef, duck, or roasted root vegetables.
- The sauce can be held warm gently but should not be boiled after emulsification.
