Bordeleise sauce.

30 min
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Shallots 0.1 kg
Red wine 0.1 l
Creamed corn 0.02 kg
Xantana rubber 0.001 g
Dark poultry stock 0.5 l
Table salt 0.001 g
See Recipe
Poultry carcasse 0.075 kg
Onion 0.025 kg
Carrots 0.025 kg
Green leek 0.125 ud
Red wine 0.025 l
Water 0.5 l
Elaboration
  • Dark poultry stock is needed.
  • Brunoise the shallot and poach it.
  • Add the red wine and leave to reduce completely.
  • Pour the stock and thicken it with cornstarch or xanthan gum.
Nutritional information (1 portion)
Energy
35.64
kcal
Carbohydrates
7.57
g
Proteins
0.72
g
Lipids
0.06
g
Sugars 2.22 g
Salt (Sodium) 3.57 mg
Folic acid 11.79 ug
Vitamin C 3.7 g
Vitamin A 59.51 ug
Zinc 0.17 mg
Iron 0.47 mg
Calcium 17.71 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.02 g
Monounsaturated fatty acids 0.0 g
Saturates 0.01 g
Fiber 1.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.