Sauce Bordelaise

Caroline Vital Ballestrem, of one-woman catering company Aux Delices de Caroline, shows you how easy it is to make this delicious accompaniment to beef or steak.

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Ingredients

• 3 shallots 
• 50g butter 
• 1 bouquet garni (can be bought in the dried herb section of the supermarket) 
• 200 ml red wine 
• 200 ml beef stock 
• 1 tbsp flour 
• Salt & pepper 

Directions

1Peel and mince the shallots. Heat 30g of the butter in a casserole and fry the shallots until golden.

2Add half of the red wine and the bouquet garni. Let cook on low heat until almost completely evaporated.

3Pour the rest of the wine and the beef stock into the casserole. Mix and bring to the boil.

4In a little bowl mix the rest of the butter with the flour and add this mix to the sauce little by little. Let cook on low heat for 5 minutes until the sauce thickens a bit.

5Take the bouquet garni out, season to taste and serve hot.

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About the author 

Caroline Vital Ballestrem is half-Austrian, half-German and lives with her French husband in Wimbledon, London. The daughter of gifted cooks, she started her one-woman catering company, Aux Delices de Caroline, in 2013, and then in January 2019, Caroline began writing a food blog to share her recipes. Visit www.auxdelicesdecaroline.com.