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Bordelaise Sauce

  • Yield: 1 1/2 cups


  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 teaspoon Creole Seasoning, or to taste
  • 1 cup dry red wine
  • 1/2 teaspoon salt
  • Black pepper
  • 1 1/2 cups reduced veal or beef stock
  • 1 tablespoon chopped green onion


  • Combine shallots, garlic and Creole seasoning in a small saucepan over high heat and cook 1 minute. Add wine and bring to a boil. Add salt and 6 turns pepper. Stir in stock and bring back to a boil. Reduce heat to simmering and cook, skimming off fat and impurities several times, about 10 minutes. Turn up heat to high, skim any remaining impurities from the top of the sauce and cook 1 1/2 minutes longer. Add green onions before serving.