Are you looking to add a touch of French cuisine to your cooking repertoire? Bordelaise slurry is a classic sauce that pairs perfectly with steak and elevates the flavors on your plate. In this step-by-step guide, we will walk you through the process of making this delicious sauce from scratch. Let’s get started!

Ingredients:

  • 2 cups beef broth
  • 1 cup red wine (preferably Bordeaux)
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

Step 1: Sauté the Shallots and Garlic

In a saucepan, melt the butter over medium heat. Add the finely chopped shallots and minced garlic, and sauté until they become translucent and fragrant. This will take about 2-3 minutes.

Step 2: Add the Flour

Sprinkle the all-purpose flour over the sautéed shallots and garlic. Stir continuously for about a minute to cook the flour and prevent any lumps from forming.

Step 3: Deglaze with Wine

Pour the red wine into the saucepan, using a wooden spoon to scrape off any bits stuck to the bottom. This process, known as deglazing, adds depth and richness to the sauce. Allow the mixture to simmer until the wine has reduced by half, enhancing the flavors.

Step 4: Add Beef Broth

Next, add the beef broth to the saucepan. Stir well to combine all the ingredients, then let the mixture simmer for about 10-15 minutes. This will give the flavors time to meld together and the sauce to thicken slightly.

Step 5: Season and Serve

Taste the bordelaise slurry and season with salt and pepper to your liking. Remember that the sauce is meant to complement the steak but not overpower it, so use seasonings sparingly. Once ready, pour the sauce over your cooked steak or serve it on the side as a dipping sauce.

There you have it! A simple and delicious recipe for bordelaise slurry. This versatile sauce will take your steak dinners to the next level, impressing your family and friends with its rich flavors. Give it a try and elevate your culinary skills!

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