TheFirearmsForum.Com - View Single Post - NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish

mjp28 · 06-01-2012, 06:44 PM

Some people like to use flour or cornstarch, some like it thinner (over meat) or thicker as a soup side dish....my favorite.

You can vary some ingredients to your taste, more or less pepper, onions, whatever.

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vins ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.

The sauce has appeared on US restaurant menus since 1882, if not earlier. I know you Cajun fans have your own versions! ENJOY.

06-01-2012, 06:44 PM	#3
mjp28 Advanced Senior Member Join Date: Dec 2011 Location: anytown, OHIO Contributor Posts: 3,035	Re: NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish Some people like to use flour or cornstarch, some like it thinner (over meat) or thicker as a soup side dish....my favorite. You can vary some ingredients to your taste, more or less pepper, onions, whatever. Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vins ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces. The sauce has appeared on US restaurant menus since 1882, if not earlier. I know you Cajun fans have your own versions! ENJOY.