How to Make Bordelaise Sauce

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.

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.

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.