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Bordelaise sauce – perfect for a holiday meal

December 28, 2011

Did everyone enjoy the cognitive psychology demo I posted yesterday? I know it takes a few minutes to do, but I hope you will take the time to try it if you haven’t already. Maybe I am just incredibly nerdy, but I think it is worth the time! And if you get a chance to vote on how it went for you, there is a very quick survey at the bottom of the post (you just click one of three options and then click submit – and then you can click to see the results).

My family’s traditional Christmas Eve meal is beef tenderloin with bordelaise sauce. I may not be a big meat-eater, but the flavor of the sauce is out of this world and I think it would be good on all sorts of things, both meat-based and plant-based. It is best to make this the day before serving or at least in the morning if you plan to serve it in the evening, as the flavors develop over time.

Bordelaise Sauce

Original source unknown – this is a family recipe. I was just the photographer this time – my mom did all the work making it. Thanks Mom!

Serves: 8

Ingredients

2 T non-dairy butter spread

1 shallot, minced

1 onion, sliced

2 carrots, sliced

Sprig of parsley

6 whole peppercorns

1 whole clove

1/2 bay leaf

2 T flour

10 1/2 oz beef stock (or you could use vegetable stock to make it vegetarian)

1/4 t salt

1/2 t pepper

1/4 c dry red wine

1 T snipped parsley

Directions

Saute shallot, onion, carrot, parsley sprig, peppercorns, clove, and bay leaf in butter spread until onion is golden and tender.

Add flour, cook over low heat, stirring constantly until flour is lightly browned.

Stir in beef or vegetable stock, simmer, stirring, until thickened and smooth. This will take about ten minutes.

Once the mixture is thickened slightly and smooth, strain the mixture so that the sauce comes through and the vegetables and spices are left in the strainer. Use a spoon or spatula to push all of the liquid through the strainer. You don’t want to miss a drop if you can help it. It’s that delicious!

Add the salt, pepper, red wine, and snipped parsley.

Once you have done all of this, you can discard the vegetables left in the strainer, or use them in another dish, and you should refrigerate the sauce until about 15 minutes before you are ready to serve it. At this point, reheat the sauce on a low heat, covered, in a double boiler or stirring constantly. If the sauce is too thick, use wine to thin it slightly.

Then, spoon over your meat and/or veggies, and enjoy! I was so excited to eat it that there aren’t any pictures of the finished product – sorry!

Although it is our family’s tradition to have this sauce on Christmas Eve, I think Bordelaise sauce would be wonderful for New Year’s Eve or New Year’s Day.

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