How to Make Bordelaise Sauce? – Viji’s Food Recipes – Sauce Recipes


Bordelaise Sauce

Ingredients:   (300 ml)

Espagnole sauce – 300 ml

Shallot or Small red onion  – 1  (chopped)

Parsley  – 1 tsp

Meat glaze – 1 tsp

Claret (optional)  – 75 ml

Salt – to taste


Cook shallot in claret or in a little stock.

Add espagnole and meat glaze.

Boil for 5 minutes. Strain through tammy cloth.

Add parsley, salt and reheat.


How to Make Chocolate Sauce? – Viji’s Food Recipes – International Chocolate Sauce Recipes


Chocolate Sauce


Sugar  – 1 cup

Water  – 1/3 cup

Cocoa –  6 tbsp

Milk  – 1/4 cup

Vanilla essence  – 1 tsp


Add sugar to water and boil for 4 to 6 minutes.

Now add cocoa and vanilla essence and place the pan over hot water.

Simmer till it thickens and is ready to serve.

Now add milk, mix well and remove from heat.

How to Make Béchamel ?

Béchamel   (600ml )

A basic Sauce


Butter  –  45 gm

Refined flour  –  30 gm

Milk  –  600 ml

Onions   –  100 gm (1 small)

Bayleaf  –  1/2

Carrot  –  30 gm

Celery  –  5 cm

Salt –  to taste

Clove – 1

Peppercorns  (white)  –  10

Nutmeg –  a pinch

Lime juice  –  1/2 tsp


Melt 30 gm of butter. Add flour and cook without discoloring, stirring well all the time. Remove from heat.

Stir in boiling milk gradually, to prevent formation of lumps.

Return to heat. Add onion stuck with clove, sliced carrot, celery, peppercorns, salt and grated nutmeg.

Stir until it boils and allow to simmer for 15 minutes.

Pass through a tammy cloth.

Return to pan and finish with remaining butter and lime juice.

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