How to Make Bordelaise Sauce

Ingredients

• 1 teaspoon butter 
• 1 cup red wine 
• 1 pinch salt 
• 4 servings salt and pepper black freshly ground to taste
• 4 large shallots peeled sliced
• 2 cups veal stock 

Equipment

• frying pan
• sauce pan
• sieve

Directions

1. Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally.
2. Add red wine and bring to a simmer.
3. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily.
4. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
5. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.