Can I make a Bordelaise sauce a day ahead?
I’d like to make this sauce on Christmas Eve and then use it on Christmas day. Is it going to do anything to the sauce as far as consistency, quality, taste, etc., if I refrigerate it overnight?
3 tablespoons shallots, finely diced
1 sprig thyme
1 bay leaf
1/2 teaspoon peppercorns, crushed
1 1/4 cup Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude