Salsa bordelesa. Paso a paso

Salsa bordelesa. Paso a paso

La salsa bordalesa es una clásica de la cocina francesa, original de la zona vinícola de Bordeaux ya que se emplea vino tinto de la zona para su realización. Además tradicionalmente se realizaba con el tuétano de la ternera pero en la actualidad no está permitido su uso.
50 gr de mantequilla
1 cebolla roja o 2 chalotas
25 gr de harina
150 ml de caldo de carne
200 ml de vino tinto
Sal y pimienta
Ponemos la mantequilla en una sartén…
y rehogamos a fuego muy suave las chalotas o la cebolla. Como no tenía en el momento lo hice con una cebolla y dos dientes de ajo.

Una vez que esté rehogada añadimos la harina, el caldo de carne y el vino tinto. El caldo lo hice con un vaso de agua (calentado en el microondas) y una cucharadita de Bovril.

Dejamos cocinar unos 30 minutos a fuego muy bajo y tapado. Salpimentamos y lista para utilizar.
Esta salsa es ideal para carnes o también para estos Huevos en hojaldre.

Picture of Ana María Gutiérrez García
Ana María Gutiérrez García
Cocinando entre Olivos. Gastronomía, Aceite de oliva virgen extra y Recetas explicadas de forma sencilla, con fotografías paso a paso para que cualquiera se anime a cocinar. "Si a mí me sale a ti te saldrá mejor".
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