Bordelaise is a red wine reduction based sauce, typically served with or over some type of steak or roast. Traditional bordelaise can be complicated, and take a while. Plus, some of the ingredients - looking at you demi glace, can be difficult to source depending on where you are.

Which is why I came up with an easier method that is just as rich and tasty as the original, but quite a bit easier.

Ingredients:

4 cups chicken stock

2 cups bordeaux wine

2 shallots, minced

2 sprigs rosemary

handful italian parsley

1 tsp peppercorns

juice 1/2 grilled lemon

2 Tbsp butter

DIrections:

Heat chicken stock to boil, then reduce to simmer. Let simmer until liquid is reduced to 2 cups.

Once reduced, add in wine, shallots, herbs, and peppercorns. Bring to a boil. Reduce to simmer. Let sauce reduce by half.

Strain liquid and discard herbs, shallots and peppercorns.

Whisk in lemon and butter before serving.