Bordelaise sauce
Sauce bordelaise , Bordelaiser sauce or Bordeaux sauce is a classic warm sauce of French cuisine from Bordeaux , in which red wine is an essential component.
preparation
For the sauce, finely chopped shallots are first sautéed in butter, quenched with red wine ( Bordeaux ), white pepper , thyme and bay leaf are added and everything is reduced considerably . The resulting stock is then filled with a basic brown sauce (demi-ice cream), after further boiling it is strained and topped with butter .
With a simpler method of preparation, shallots, herbs and red wine are boiled down to half, the sauce is strained and topped with butter.
In both cases, the sauce, if it is not served with vegetables, is supplemented with blanched , finely chopped beef pulp and chopped parsley .
use
Sauce bordelaise is mainly served with roasted or grilled red or white meat . But it also tastes good with vegetables such as celery , fennel or chicory .
Differentiation from frozen products
The " Schlemmerfilet à la Bordelaise", which the Iglo company brought onto the market in 1969 as one of the first ready-made meals, neither contains sauce bordelaise nor does it correspond to the classic garnish à la bordelaise (also known as Bonnefoy sauce or white Bordelaise sauce) which can also be used for fish ).
supporting documents
- Richard Hering , Walter Bickel (Hrsg.): Herings Lexicon of the kitchen . 18th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Giessen 1978, ISBN 3-8057-0218-3 , p. 42.
- Hermann Grüner, Reinhold Metz (ed.): The young cook . 25th edition. Pfanneberg, Haan-Gruiten 2011, ISBN 978-3-8057-0386-4 , p. 336.
Individual evidence
- ↑ Andrea Diener: gourmet fillet Bordelaise, or: industrial fish makes you happy. In: Frankfurter Allgemeine Zeitung , July 1, 2015.