Thomas Keller's Bordelaise Sauce from the French Laundry Cookbook
Source: Thomas Keller, The French Laundry Cookbook, pg. 18
In a medium saucepan, bring the wine, vegetables, parsley, thyme, bay leafe, and garlic to a simmer, and simmer until almost all teh liquid has evaporated. Add the peppercorns and veal stock and simmer for another 10 to 15 minutes, or until the stock is reduced to a sauce consistency (about 1/2 cup). Strain the sauce through a fine-mesh strainer into a small saucepan. This sauce can be refrigerated for 2 to 3 days.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 97 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 21mg | 1 % | |
Potassium 334.8mg | 9 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 9.3g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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