Bordelaise is a classic French Sauce, which is named after Bordeaux region of France. Bordelaise sauce features on the French menus served worldwide.
History of Bordelaise Recipe:
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The bordelaise sauce is a classic French sauce that is named after the Bordeaux region in France. The traditional bordelaise sauce is prepared with dry red wine, shallots and beef marrow. This bordelaise sauce recipe is an americanised version made with red... - 33.2745
Combine onion, wine, bay leaf and thyme in saucepan; simmer until wine is reduced to 1/4 cup.
Strain liquid, rubbing onion through sieve.
Saute mushrooms in butter; blend in flour.
Add beef broth, stir- ring constantly.
Cook until mixture is thickened;add... - 37.1129
Bordelaise Sauce is a mouth watering side dish recipe. An easy to prepare Bordelaise Sauce recipe wont let you forget its taste forever. So, give it a try and squander its taste! - 29.7874
Clams Bordelaise is simply irresistible, to say the least! Try this Clams Bordelaise; I am sure you'll have a huge fan following for this one. - 30.8386
Bordelaise Sauce is a tasty and unique sauce that I serve with grilled beef. This Bordelaise Sauce recipe has never failed me. Try it for yourself! - 38.3081
If you are looking for an extraordinary seafood dish to cook then this Lobster Bordelaise is the right pick for you. Check out this relatively simple recipe for Lobster Bordelaise and enjoy it with any meal of the day! - 45.244
Try this version of amazingly delicious Bordelaise Sauce recipe. An effortlessly prepared side dish recipe; the Bordelaise Sauce is a dish that you would surely love to talk about with us! - 37.7542
Trim fat and bone from meat; cut into 4 to 6 serving pieces.
In large skillet, brown meat on one side in oil over medium high heat.
Turn meat; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Brown other side of meat; turn.
Season with remaining salt... - 38.4465
This Bordelaise Sauce is one of the best French sauces I've known. You should like this dip with rich red wine flavoring with beef or stock. Your suggestions for this Bordelaise Sauce are welcome. - 32.762
This lovelyBordelaise Sauce is a delight to prepare as they are great taste enhancers and has the ability to transform a number of dishes from mediocre to excellent!! Check out this excellent Bordelaise Sauce recipe - 27.1495
Prepare Brown Sauce, sauteing onion, garlic, carrot, bay leaf and peppercorns in butter before adding flour.
Strain to remove vegetables and spices before serving.
Add parsley and thyme.
Serve warm. - 27.0813
Saute shallots in butter in a small saucepan.
Add the wine and cook over low heat until reduced to one half.
Strain.
Add Brown Sauce and continue heating.
Add lemon juice and parsley. - 25.2287
Melt butter and saute shallots or onions in it until soft and transparent.
Add wine and simmer until reduced to half its volume.
Stir in beef gravy, lemon juice, parsley, salt and cayenne to taste, and mushrooms.
Heat through before serving - 32.0538
Cook fresh mushrooms in butter till tender (if canned, combine with melted butter).
Mix cornstarch and cool beef stock; add to mushrooms.
Cook and stir till boiling.
Add remaining ingredients and dash pepper; simmer 5 to 10 minutes. - 29.7842
1. Cook shallot in claret or in a little stock.
2. Add espagnole and meat glaze.
3. Boil for 5 minutes.
4. Strain through tammy cloth. Add parsley, salt and reheat. - 33.3597
This Souffle With Lobster Bordelaise recipe guarantees a delicious and sumptuous meal that will be the centerpiece of your party spread. This dish will be loved by your guest and family alike. Trust me, you will take to this Souffle With Lobster Bordelaise... - 21.4637
Saute mushrooms and onion in butter.
Stir flour into mushroom mixture; set aside.
Puree carrots, including liquid; add enough water to carrots to equal 2 cups liquid.
Add pureed carrots to mushroom mixture.
Add remaining ingredients; simmer 20 to 30 minutes,... - 33.2008
Place the wine and soup stock together in a small saucepan and reduce the liquid to half.
Saute the mushrooms and shallots or onion and optional garlic in the butter or fat until tender; add to the reduced wine and stock mixture.
Add the parsley, salt, and... - 32.3565
In a large kettle with a tight-fitting lid, saute a few shallots or green onions, or yellow onion, in a little olive oil.
Add the clams, parsley, a few twists from your pepper mill, and a couple of pinches of whole thyme.
Add the wine, and cover the... - 29.6354
1. In 1-quart microwave-safe casserole, combine butter, onion and tarragon. Cover with lid; microwave on high 2 minutes or until onion is tender.
2. Stir in flour. Gradually stir in broth. Add wine, parsley and lemon juice. Cover; microwave on high 4 minutes... - 29.5773
Melt butter in a 3-quart pan over medium heat.
Add parsley and garlic and cook for 1 to 2 minutes.
Pour in chicken broth and wine and bring to a boil.
Add clams, cover, and cook over medium heat until clams open (5 to 10 minutes), adding more broth, if... - 32.2564
Set Power Select at HIGH.
In 2-cup glass measure, heat onion and butter 1 to 1 1/2 minutes; add wine and bay leaf.
Heat 3 1/2 to 4 minutes or until mixture is reduced to 1/3 cup.
Strain and reserve wine.
Into wine, add cornstarch blended with broth and heat 2... - 39.2386
MAKING
1. In a 4-cup measure, melt butter with onion for 1 minute on High.
2. Stir in flour.
3. Cook on High for 1 minute; stir once.
4. Pour in broth or bouillon, wine, lemon juice, tarragon and parsley.
5. Cook on High for 3 minutes; stir once every... - 42.5009
GETTING READY
1. Saw the marrowbone into sections
2. Peel and mince the onion
MAKING
3. In a large saucepan, melt the butter and saute onions in it till tender and translucent
4. Stir flour into it, add beef stock, lamb bones, marrowbone sections, herbs and... - 43.1668
MAKING
1. In a pan cook mushrooms in butter till tender.
2. In a bowl or a cup mix cornstarch and cool stock together and stir into mushrooms.
3. Cook and stir to boiling.
4. Add tarragon, lemon juice, red wine and a dash of pepper.
5. Simmer 5 to 10... - 36.1672
To cook, place the bacon slices on a sheet of white paper.
Microwave 2 minutes at HIGH.
Place in the bottom of a deep dish large enough to hold the piece of meat.
Remove meat from marinade.
Drain, reserving the juice.
Place over the bacon the remaining onions... - 40.84
1. Melt 6 tablespoons of the butter in a 2-quart saucepan over medium heat; add onion, celery, carrot. Cook until onion is golden, about 5 minutes. Stir flour into mixture; cook, stirring, 3 minutes longer. Stir remaining ingredients into flour mixture; cook,... - 27.995
Rinse snails and their shells thoroughly, and set aside.
In a large saucepan, saute onion and garlic until soft and golden.
Add minced pork, bacon, and white wine.
Add tomato puree and water.
Season, cover, and simmer for 1 hr.
Stuff each shell with a snail,... - 37.5958
MAKING
1. In a medium saucepan, heat butter and add shallots and garlic to it.
2. Cook until they turn soft or for about 5 minutes.
3. Add bouquet garni and wine and bring to boil.
4. Meanwhile, in mixing bowl, mash together marrow and flour with fork until... - 42.344
MAKING
1. Cook lobster, separate meat and shell. Cut the meat into pieces.
2. Take a double broiler and melt the butter on its top over the hot water.
3. Mix flour, nutmeg, cayenne and salt.
4. In a small saucepan, add oregano, onion, carrot and milk and... - 43.8295
Heat 2 tablespoons butter in a small heavy saucepan.
Add carrots and onion.
Cook, covered, over lowest possible heat for 20 minutes, stirring frequently.
Cut lobster into 2-inch pieces.
In a large skillet, heat 1 tablespoon butter and olive oil.
Add lobster... - 46.3483
MAKING
1. Take a 1 quart saucepan, heat butter or margarine and put mushrooms in it.
2. Cook the mushrooms by stirring on medium high flame for 4-5 minutes till they turn soft.
3. Add flour to the pan and mix it well.
4. Put wine and water and mix until a... - 49.3161
MAKING
1. In a skillet, heat butter, saute shallots, garlic, onion, carrot, parsley,
peppercorns, cloves, and bay leaves until onion is golden. Remove from heat and stir in flour smoothly.
2. Cook, stirring, over very low heat, until flour is lightly... - 37.6792
Split the lobster shells into two.
Remove the meat from the shells and coarsely dice it.
Scrape the shells clean and broil for 2 mins. to dry.
Remove from the oven and set aside.
Melt the Fleischmann's Margarine in a large frypan.
Add the diced carrots,... - 39.6181
Kail each lobster by plunging a knife into the thorax.
Break off the tail and cut it crosswise into thirds with the shell on.
Cut the body in half and remove the coral and liver.
Refrigerate them for later use.
Discard the remaining body.
Break off the claws... - 42.1499
If you are bored of the usual, take delight in this super-delicious recipe for Liver Bordelaise. This Liver Bordelaise is perfect for a weekend special or to serve for special occasion. Finally you have something delicious, yet simple to make! - 48.2724
GETTING READY
1. Remove the extra fat from lamb chops.
2. Place a plastic bag on a low dish and put lamb chops in it.
3. Take a bowl, mix wine, soy sauce, water, onion powder, garlic salt, rosemary, thyme and pepper.
4. Drizzle the marinade on the lamb chops... - 48.2576
GETTING READY
1. Remove the bones from the racks of lamb; also, dice the prosciutto
2. Wash the leeks thoroughly and chop only the white part finely
MAKING
3. In a large saucepan, heat together oil and butter and brown the lamb pieces, turning them on all... - 44.7661
Eye Of Round A La Bordelaise is an amazingly delicious side dish recipe. An easy to prepare recipe, Eye Of Round A La Bordelaise is a dish that you will surely love to serve at your coming family get together. - 36.2287
MAKING
1) In a large bowl, add ground chuck, ground-beef seasoning mix and a tablespoon of dry red wine. Mix well. Shape the mixture into 4 oval patties.
2) In a large skillet, heat oil over medium heat. Saute the beef patties for about 4 minutes on each... - 33.6687
Get some really large and firm mushrooms and score the grills side across in lozenges.
Let them marinate, gill-side down in a little oil seasoned with salt and pepper for a couple of hours.
Then grill them.
Meanwhile mince two or three shallots or small... - 17.763
Clean mushrooms; cut off stems 1/2 inch from caps.
Slice through stems; season with salt and pepper.
Saute caps, stems and garlic in oil in skillet; simmer, stirring gently, for 5 minutes.
Add shallots immedi- ately; saute, stirring constantly, for 5 minutes... - 30.8879
In a deep bowl combine all ingredients and let stand six to eight hours, occasionally turning the beef in the marinade.
Remove the meat, reserving the marinade.
Pat the meat dry with a paper towel.
In a heavy kettle, brown well in hot oil on all sides.
Drain... - 37.6327
1. Salt and pepper the kidneys and brown them quickly in the butter in a skillet.
Place in a chafing dish or casserole.
Drain the fat from the pan.
2. To the skillet add the shallots and wine and boil until the wine is reduced one-third.
Add the... - 29.8215
Put carrot, onion, and celery in a heavy pan with the 1/4 cup butter, thyme, and bay leaf.
Simmer until the vegetables are tender.
Discard bay leaf and season with salt and pepper.
Wash shrimp.
Split shells down the back with scissors; remove sand... - 41.0785
1 Score meat in a diamond pattern on both sides, cutting about 1/4 inch deep. Place meat in a large plastic bag set in a shallow dish. In a small mixing bowl combine wine vinegar, onion, oil, Worcestershire sauce, the 2 cloves garlic, and the dry mustard.... - 32.2803
1. Rinse the zucchini and pat them dry. Trim off the ends, but do not peel them.
2. Heat the oil in a nonstick frying pan and, when it is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing the vegetable gendy Add the salt... - 28.6929
Heat 2 tablespoons butter with olive oil in heavy large skillet over medium-high heat.
Add chicken and brown well on all sides.
Sprinkle with salt and pepper.
Reduce heat to low, cover and cook until tender, about 45 minutes.
Meanwhile, if using fresh... - 39.3064
1. Put the oil in a large, shallow ovenproof dish and microwave on HIGH for 1-2 minutes until hot.
2. Stir the mushrooms into the hot oil. Mix the lemon juice, shallots, garlic and parsley together and sprinkle them over the mushrooms.
3. Cover the dish with... - 23.7331
Chop onions very finely, slice mushrooms.
Saute in a little butter until lightly browned.
Add wine and stock and simmer until reduced to 1/2 pint of liquid.
Stir in tomato puree or paste; season to taste. - 25.492
Use 4-in (10-cm) diameter tartelette molds with a depth of 3/4 in (2 cm). Roll out dough on lightly floured surface 1/8 in (0.3 cm). Line molds and prick bottoms with fork; set aside. Cut remaining dough into thin strips to arrange on top of filling; set... - 31.4856
Cut blanched tripe into strips.
Saute chopped onions in butter until golden.
Add crushed garlic, peeled and chopped tomatoes, tomato paste, boiling water (in which chicken stock cube has been dissolved), seasoning and bouquet garni.
Bring to boil, add... - 31.5852
Melt butter and saute shallots or onions in it until soft and transparent.
Add wine and simmer until reduced to half its volume.
Stir in brown sauce, lemon juice, parsley, salt and cayenne to taste, and mushrooms.
Heat through before serving. - 30.253
Cook carrots in butter till tender.
Add onion, mushrooms, and cooking claret.
Simmer uncovered about 5 minutes.
Add beef gravy, lemon juice, and monosodium glutamate; let simmer 5 minutes more. - 34.1215
1. Combine the mushroom gravy, the mushrooms and liquid, butter or margarine, onion, vinegar, thyme and bay leaf in a small saucepan. Bring to boiling, then simmer for 15 minutes to season and blend the flavors.
2. Remove bay leaf; stir in parsley. - 29.6
Marinate entrecotes in half of the oil, salt, and black pepper for 1 hr.
Heat remaining oil in a frying pan, and saute steaks for 3-5 min on each side, depending on thickness of steaks and desired degree of rareness.
Transfer to a warmed serving dish, and set... - 32.3065
1. Peel and core the pears, cutting each into lengthwise halves. To prevent the pears from darkening, brush them with lemon juice or drop into water containing a little lemon juice.
2. In a saucepan combine the wine, sugar, cinnamon and lemon peel. Bring to a... - 34.0433
1. Heat a nonstick frying pan over a medium heat, add steaks and cook for 3-4 minutes each side or until cooked to your liking. Remove steaks from pan, set aside and keep warm.
2. Add spring onions, garlic and 2 tablespoons stock to pan and cook, stirring,... - 26.7167
Melt the butter in a small saucepan.
Add the shallots and cook them until they are softened.
Add the wine, peppercorns and thyme and continue cooking until the wine is reduced by half.
Add the demi-glace and simmer for 15 minutes.
Remove the pan from the... - 31.733
Melt butter and saute shallots in it until soft and transparent.
Add wine and simmer until reduced to half its volume.
Stir in Brown Sauce, lemon juice, parsley, salt and cayenne to taste, and mushrooms.
Heat through before serving.
Makes about 2 cups sauce. - 33.8769
Cut slightly thawed fish into 1-inch slices.
Heat butter in large skillet.
Saute onion and garlic for 1 minute.
Remove garlic and discard.
Add remaining ingredients, except bread crumbs.
Simmer, uncovered, until fish flakes, about 5 minutes.
Stir in... - 39.4195
Heat the butter with the oil in a frying pan and saute the chicken pieces until they are brown on all sides.
Reduce the heat, cover and cook for about 30 minutes or until the chicken is tender.
Test by inserting the point of a sharp knife into the meat—if... - 40.8094
GETTING STARTED
1. Preheat the oven to 325° F.
MAKING
2. Take a skillet and fry the bacon bits in it until they become crunchy.
3. Slice the liver into 2-inch strips and fry them in bacon fat until they turn brown, add drained onions to it when the liver... - 46.3982
GETTING READY
1. In a large pan, heat the shallots, peppercorns, the herbs and the wine
2. Bring this to the boil
3. Reduce the mixture by three-quarters
MAKING
4. Tip the brown sauce into a pan
5. Heat it till it reduces by 300ml/1/2 pint
6. Thicken the... - 43.1441
MAKING
1 Wash the mushrooms throughly and neatly trim the stalks.
2 In a large frying pan, combine oil and butter.
3 Add the mushrooms and saute on both the sides until tender.
4 Add some more oil and butter if required.
5 Season with salt and... - 37.2661
MAKING
1. In a ceramic glazed saucepan, melt the butter.
2. Add diced onions and saute until soft and golden.
3. Stir in flour and cook until frothy.
4. Gradyally add bouillon, stirring constantly to make a smooth.
5.Stir in cooking wine, crushed garlic... - 38.3289
Wine flavored meats are great for lunches and here is one such recipe to make outdoor. Check out Joanie and Deen showing how to cook Prime Rib with Bordelaise Sauce in an outdoor cast iron oven. Fill a glass with your favorite wine and enjoy this with it! - 100.83
Wondering what special bread to bake this holiday season? Try baking couronne bordelaise at home. Highly flavorful, very holiday-ish, this yummy couronne bordelaise can be easily prepared at home following the above recipe. - 93.8274
Place seitan in an 8-inch square cake pan.
Allow to rest until it takes the shape of the pan.
Place this pan inside a second, large pan that is half-filled with water.
Cover the larger pan.
Bake in a preheated oven at 375°F (190°G) for 1 hour.
When the... - 25.6726
Are you one of those beef lovers who like adding some twist to their regular beef meals? Then this beef wellington recipe is just what you need. Here in this video chef Jones help prepare ultimate beef wellington assembled with mushrooms and shallot and then... - 90.0149
Herbed Lamb Chops is an amazingly delicious side dish recipe. A deadly combination of herbs and lamb chops will surely tempt you to serve this Herbed Lamb Chops to your loved ones. - 40.0469
GETTING READY
1) In a wide saucepan, place the chopped shallots and add wine; cook to reduce in volume by more than 1 1/2 and set aside to cool.
2) Cream the shallot- wine mixture with the butter.
3) Also cream in the lemon juice, salt, pepper, parsley... - 44.9867
01. Combine the flour, cumin, chili powder, garlic powder and cinnamon in a large bowl.
02. Add the beef cubes and toss, with a fork to coat.
03. Heat the oil in a large, heavy pot over medium-high heat.
04. Brown the beef, in batches, on all sides.
05. ... - 45.4801
