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  Recipe Home Sauces  Sauce Bordelaise
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  Sauce Bordelaise
  Category: Sauces
  Author: Chef John V.
  Date: 10/7/2010
  Hits: 1143
The most traditional red wine sauce use in France for beef, duck or game.


1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
1 tsp. black peppercorns, crushed not ground
1 cup red wine, merlot or cabernet
8 ounces brown sauce/demi-glace
salt to taste
1 tbsp. unsalted butter, room temperature
10 minutes preparation time, 6 minutes cooking time
Preparation time: This recipe is adapted from: Yvonne Stephen's Book - Amazing 7 Minute Meals

8-12 oz. Salmon, cut into bite size
1 onion, sliced thin
1 tablespoon garlic
1 tablespoon capers
2 cups escarole
2 tablespoon cream or half and half
2 tablespoon pine nuts
1/3 Cup white wine (optional)
1 tablespoon dill
S&P to taste
Serve over linguine and garnish with dill
In a preheated sauce pot sauté the shallots, bay leaf, thyme and peppercorns with the butter over low heat, don’t brown the shallots, deglaze with wine and reduce by 1/2 to 2/3---

(Take off heat, cover with foil while preparing the fish and chicken sauces.)

Add the brown/demi-glace and simmer slowly to reduce further and to develop the flavor. (Add Salt) Check for the thickness, (nappe or line test) then strain through a chinois and mount with sweet butter. Cover with plastic wra
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