Homemade Organic Bordelaise Sauce

I found this recipe in the New York Times International Cookbook by Craig Claiborne and have adapted it slightly.

Here’s What You’ll Need:

  • 4 organic shallots, chopped finely
  • 6 organic peppercorns, crushed
  • 2 sprigs organic parsley
  • 1/2 tsp. organic dried thyme
  • 1 cup organic dry red wine OR 1/2 cup organic red wine vinegar and 1/2 cup unchlorinated and unfluoridated water
  • 1 organic bay leaf
  • 1 tsp. finely chopped garlic
  • 1-1/4 cups Homemade Organic Espagnole or Brown Sauce (recommended) or Homemade Organic Beef Stock
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend
  • Juice of 1 organic lemon OR 1 Tbsp. organic bottled lemon juice
  • 2 Tbsp. organic pasture butter

Here’s How I do it:

  1. Combine the shallots, peppercorns, parsley, thyme, bay leaf, garlic and wine (or wine vinegar and water) in the saucepan.
  2. Cook over medium-high heat until the liquid is reduced by half.
  3. Stir in the brown sauce and simmer for 10 minutes.
  4. Add the salt and freshly ground pepper to the sauce and simmer for another 1-2 minutes.
  5. Strain the mixture through a sieve and bring just to a boil again.
  6. Stir in the lemon juice.
  7. Remove from heat and swirl in the butter.
  8. Serve hot with meat.
  9. Enjoy!

 

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