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Collection: PHS Line
Recipe By: Roberto Pedrini
PH Bordelaise Sauce
Ingredients
- 2 oz Butter
- 4ea Shallots- peeled, finely chopped diced
- 1/2 tsp Black Peppercorns- whole
- 4ea Garlic- whole cloves, smashed
- 1 Qt Red Wine
- 1 Gal Beef Au Jus
- 4ea Thyme Sprigs
- 2ea Bay Leaf
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Directions
- 1. Add butter to sauce pot over medium heat.
- 2. Once butter is melted add shallots, garlic and peppercorns. Sauté for 3-4 mins or until lightly browned.
- 3. Add in wine, reduce by 2/3rds.
- 4. Add in au jus, thyme and bay leaf.
- 5. Reduce heat to low and simmer for 20 mins and let thicken.
- 6. Remove from heat and strain through a fine mesh strainer.
- 7. Whisk in butter until completely melted.
- 8. Let cool completely.
- 9. Store in appropriate container, cover, label and date.
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