Sauce Bordelaise Recipe

Introduction:
Sauce Bordelaise is a classic French sauce that is traditionally served with broiled steaks. It is named after the Bordeaux region in France, which is famous for its wines. This rich and flavorful sauce incorporates ingredients like onion, beef gravy, wine, and parsley to create a delicious accompaniment that enhances the taste of the steak. The combination of flavors in Sauce Bordelaise creates a harmonious balance that elevates any steak dish. In this recipe, we will guide you through the process of preparing this delectable sauce step by step.

Fun Fact: Did you know that Sauce Bordelaise originated in the 19th century? It was commonly enjoyed in Bordeaux, where it was paired with the region's renowned red wines.

Ingredients:
- 1 medium-sized onion, chopped very fine
- Fat for browning the onion (e.g., butter or olive oil)
- 1 cup strong beef gravy
- 1 cup claret or white wine (Bordeaux wine is traditionally used)
- Salt and pepper to taste
- A trifle of finely-chopped parsley
- Browned flour for thickening

Instructions:
1. Begin by heating a small amount of fat (butter or olive oil) in a saucepan over medium heat.
2. Add the finely chopped onion to the saucepan and sauté until it becomes browned and caramelized. This process will enhance the flavor of the sauce.
3. Once the onion is browned, pour in the strong beef gravy and claret (or white wine). The combination of these two ingredients will form the base of the sauce.
4. Season the mixture with salt, pepper, and the finely-chopped parsley. The parsley adds a fresh and herbaceous note to the sauce.
5. Allow the sauce to simmer gently for a few minutes to allow the flavors to meld together. This will also reduce the liquid slightly, intensifying the sauce's taste.
6. To thicken the sauce, sprinkle in a little browned flour while whisking constantly. This will help achieve the desired consistency.
7. Continue to simmer the sauce for a few more minutes, stirring occasionally. This will ensure that the flour is thoroughly cooked and eliminates any raw taste.

Fun Fact: In traditional French cuisine, Sauce Bordelaise is often prepared by deglazing the pan in which the steak was cooked with red wine and then adding the other ingredients to create a flavorful sauce.

Serving Suggestions:
Sauce Bordelaise pairs exceptionally well with broiled steaks, bringing out the meat's natural flavors. To serve, spoon the sauce generously over the steak or present it on the side as a dipping sauce. Garnish with a sprig of fresh parsley to add a touch of elegance.

Similar Recipes:
1. Sauce Diane: Similar to Sauce Bordelaise, Sauce Diane is another classic French sauce often served with steak. It incorporates ingredients like Worcestershire sauce, mustard, and cream, resulting in a savory and creamy sauce.
2. Red Wine Reduction: A simple yet delicious sauce that involves reducing red wine with aromatics such as shallots, garlic, and herbs. The concentrated flavors of the wine create an intensely flavorful accompaniment for steaks.
3. Mushroom Sauce: For mushroom lovers, mushroom sauce is a great alternative to Sauce Bordelaise. It combines sautéed mushrooms, onions, garlic, and beef broth to create a savory and earthy sauce that pairs perfectly with steak.

Conclusion:
Sauce Bordelaise is a classic sauce that complements broiled steaks with its rich flavors and velvety texture. The combination of onion, beef gravy, wine, and parsley creates a harmonious symphony of tastes on the palate. Incorporating this sauce into your steak dishes will elevate them to a whole new level of deliciousness. Experiment with different wines and variations to create your own signature twist on this traditional recipe. Whether you're a sauce enthusiast or simply looking to add some extra flavor to your steak, Sauce Bordelaise is a perfect choice. Bon appétit!