Red Wine Sauce (Sauce Bordelaise)

By James MacGuire

[Read James MacGuire's "Classic French Sauces."]

The distinction between this, also known as sauce bordelaise, and its red-wine counterpart in Burgundy was that the latter was made with wine and seasonings only, no veal glaze, and thickened with a flour-and-butter beurre manié. The recipe that follows is a great example of how veal glaze can add richness…