Bordelaise Sauce

By gstark

Ingredients

• Faux Veal Stock - Can be used for both sauces.
• 1/4 oil
• 2 pounds chicken thighs or drumsticks
• 2 cups yellow onion, large dice
• 1 cup celery, large dice
• 1 cup carrot, large dice
• 2 tbsp tomato paste
• 4 - 141/2 oz cans of beef froth (Swanson low sodium)
• 2 cups burgundy wine
• 1 tsp Worcestershire
• 1/4 cup finely chopped shallots
• 1/2 medium bay leaf
• 1/2 tsp dry leaf thyme
• 20 whole peppercorns
• ROUX
• 4 tbsp butter
• 1/4 cup flour

Preparation

Step 1

In medium saucepan over med high heat, saute chicken in oil until brown on all sides. Transfer to a pot.
Saute onion, carrot and celery for about 5 minutes or until slightly browned. add tomato paste and cook for a couple of minutes. Add beef broth, chicken broth and cooked chicken to the pan.
Bring to a boil then simmer for apprx 1 hour. Strain.
You should have about 2 cups of strained broth. If less add a little water of broth.

In small saucepan combine wine, shallots, bay leaf =, thyme and peppercorns. simmer the mixture over medium heat until reduced to about 1/2 cup liquid. Add the broth mixture to the wine reduction and bring to a boil. Remove the broth/wine mixture from heat, strain then pour back in the pan.

In a small saucepan, melt butter, add flour and mix to create roux. Cook over low heat about 1 minute. Whisk in the broth/wine mixture and bring it to a boil. Reduce the heat and allow it to simmer about 1 minute. Remove from heat, cover and set aside until needed.