How To Make Bordelaise Sauce

• 1 teaspoon butter
• 4 large shallots, peeled and sliced
• 1 pinch salt
• 1 cup red wine
• 2 cups veal stock
• salt and freshly ground black pepper to taste

1. Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
2. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
3. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

butter, shallots, salt, red wine, veal stock, salt

Taken from www.allrecipes.com/recipe/234930/how-to-make-bordelaise-sauce/ (may not work)