How to Make Bordelaise Sauce Recipe

Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.

Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully mixture burns easily. Add veal stock return to a simmer and cook until reduced by half and sauce is slightly thickened about 10 minutes.

Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.