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Bordelaise Sauce

Bordelaise sauce is based on a classic brown sauce that involves roasting meat bones until very brown before being simmered in liquid. For a quicker variation, stir up this simplified version, which eliminates the bone-roasting step yet still provides great flavor. It's the perfect match for beef roasts, pork roasts, chops and even burgers.

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 16

2
tablespoons butter or margarine
1
thin slice onion
2
tablespoons all-purpose flour
1/2
cup beef broth
1/2
cup dry red wine
3/4
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/2
teaspoon chopped fresh parsley
1/2
teaspoon finely chopped onion
1
dried bay leaf
1/4
teaspoon salt
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 1 1/2-quart saucepan, melt butter over medium heat. Cook onion slice in butter, stirring constantly, until onion is brown; discard onion.
  • 2 Stir flour into butter. Cook over medium heat, stirring constantly, until flour is bubbly and deep brown; remove from heat.
  • 3 Gradually stir in broth and wine. Stir in thyme, parsley, finely chopped onion and bay leaf. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper. Remove bay leaf before serving.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
20
(
Calories from Fat
15),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
80mg
80%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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