Bordelaise Style Sauce With Mushrooms |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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A traditional sauce Bordelaise has beef marrow in it; this recipe skips the marrow (which can be difficult to come by), but still tastes amazing. Serve this over steaks, hamburgers, or pork chops. Ingredients:
4 tablespoons butter, divided |
2 tablespoons shallots, minced (about 1 small-to-medium shallot) |
1 teaspoon minced garlic (about 2 medium cloves) |
2 cups sliced cremini mushrooms or 2 cups button mushrooms |
1 cup beef broth (homemade or low-sodium if possible) |
1/3 cup hearty red wine |
1 tablespoon worcestershire sauce |
1 bay leaf |
1/4 teaspoon chopped fresh thyme (to taste) |
fresh ground black pepper, to taste |
salt, to taste |
Directions:
1. Melt 1 tbsp butter in a skillet over medium heat. Add shallot and garlic and cook until soft and translucent, 3-5 minutes.
2. Add remaining butter and allow to melt. When melted, add mushrooms and stir to coat. Cook, stirring frequently, until mushrooms soften and begin to exude liquid, about 5 minutes.
3. Add beef broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until reduced by about half, 45-60 minutes. Taste and correct seasoning if needed. (A splash of soy sauce instead of salt adds another dimension and is an alternative if needed.) Remove bay leaf before serving.
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