Bordelaise Sauce with Mushrooms
Elevate your culinary creations with this rich and velvety Bordelaise Sauce with Mushrooms, a French-inspired masterpiece that's packed with depth and flavor. This luxurious sauce combines tender, golden-brown cremini mushrooms, aromatic shallots, and garlic, all simmered in dry red wine and beef stock for a perfectly balanced, savory profile. Infused with fresh thyme and a hint of bay leaf, this sauce is thickened to perfection with a classic beurre manié, ensuring a silky texture. Whether ladled over a perfectly grilled steak or drizzled atop roasted vegetables, this 35-minute recipe will take your dishes to gourmet levels. Perfect for elegant dinners or indulgent weeknight meals, this Bordelaise sauce is your ticket to five-star dining at home.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium shallot
- 2 cloves garlic
- 1 cup cremini mushrooms
- 1 cup dry red wine
- 1.5 cups beef stock
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Finely mince the shallot and garlic. Slice the cremini mushrooms thinly and set aside.
In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced shallot and garlic, sautéing for 2 minutes until softened and fragrant.
Add the sliced mushrooms to the saucepan and cook for 5-7 minutes until they release their moisture and become golden brown.
Pour in the red wine, stirring to deglaze the pan. Bring to a simmer and cook for 5 minutes, reducing the wine slightly.
Add the beef stock, fresh thyme, and the bay leaf. Stir and let it simmer uncovered for 10 minutes to reduce and concentrate the flavors.
In a small bowl, mix the remaining tablespoon of butter with the flour to form a smooth paste (called a beurre manié).
Remove the bay leaf from the saucepan, then whisk the beurre manié into the sauce to thicken it. Allow the sauce to simmer for an additional 3-4 minutes.
Season with salt and black pepper to taste, then remove from heat.
Optionally, strain the sauce through a fine-mesh sieve for a smoother consistency, or serve as is with the mushrooms for added texture.
Serve warm over steak, roasted meats, or vegetables.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
