Frenchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bordelaise Sauce
From The household gas cookery book, 1900
Serves 4
Best served with steak or pork chops.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 120. The excerpt below is the record exactly as published.
Bordelaise, Sauce a la. — The essence in the making of this sauce is that it be composed chiefly of Bordeaux wine; without this it cannot be called Bordelaise. Chop finely together six shallots, one onion, one clove of garlic, and two or three small mushrooms. Place them all in a saucepan with an ounce of fresh butter, and let them cook for a few minutes. Now add half a cupful of good Bordeaux wine, let it all boil gently together; as soon as the onions, etc., are soft, add a few leaves of tarragon
Cook this with the app: pantry check, scaling, and the assistant.