A Cheats Bordelaise Sauce Recipes

Steps:

• Pour the olive oil into a large saucepan, place over medium-high heat and add the shallot and garlic and then the thyme and bay leaf. Cook until the shallots are light brown, then add the wine, lower the heat and simmer until reduced to about 1/2 cup.
• Add the pan drippings from the chops or the demi-glace if you have it. Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan. Return to medium heat until warm and whisk in the butter and season with salt and pepper to taste. Serve immediately drizzled over the pork chops.

Steps:

• Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

Steps:

• Heat 1 tablespoon butter in a skillet over medium high heat. Add shallots and cook about 30 seconds while stirring. Add wine and cook until reduced by about 1/2.
• Add brown gravy and cook about 2 minutes. Season with salt and pepper to taste. Swirl in remaining tablespoon butter and serve.

Steps:

• Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat, just until beginning to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes.
• Add red wine, and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is dark and syrupy and reduced by one-third, about 10 minutes.
• Add veal stock, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, until the liquid has reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store, refrigerated, in an airtight container for up to 1 week or frozen for up to 3 months.

Steps:

• 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. Add red wine and bring to a simmer.
• Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• 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.

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat.
• Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
• Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
• Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
• Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
• Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
• Remove the bay leaf before serving.

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Add the shallots, garlic, and carrots.
• Sauté for 5 minutes or until limp but not brown.
• Add the broth, sherry, and lemon juice.
• Heat until almost boiling.
• Add the mushrooms and cook over low flame for 5 minutes.
• Season with salt and pepper to taste.
• Mix the cornstarch with 1/4 cup water and add to the sauce.
• Stir until thickened.
• Serve with your favorite steak or pot roasts.