Bordelaise-Rapide Sauce

Name: Bordelaise-Rapide Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¼ cup (60 ml)
Cuisine: French Classic
Ingredients: 1 tsp garlic (5 ml) Garlic; 1 tsp Onion (5 ml) Onion; 1 tsp Capers (5 ml) Capers; 1 tsp Lemon Zest (5 ml) Lemon Zest; 1 tsp Tomato (5 ml) Tomato; 1 tsp Parsley (5 ml) Parsley; about 2 Tbsp (30 g) Butter

Independent adaptation of a publicly published Shinsuke Ishii recipe. Not affiliated with, sponsored by, or endorsed by Shinsuke Ishii.

GREAT ON · SALMON MEUNIERE; WHITE FISH; SCALLOPS

Great on Salmon meuniere; white fish; scallops.

A quick pan finish for steak and poultry.

On the jar

BORDELAISE

Method: stove
Yield: about ¼ cup
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Garlic 5 mlOnion 5 mlCapers 5 mlLemon Zest 5 mlTomato 5 mlParsley 5 ml

Ingredients

Garlic1 tsp garlic (5 ml)
Onion1 tsp Onion (5 ml)
Capers1 tsp Capers (5 ml)
Lemon Zest1 tsp Lemon Zest (5 ml)
Tomato1 tsp Tomato (5 ml)
Parsley1 tsp Parsley (5 ml)
Butterabout 2 Tbsp (30 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Bordelaise-Rapide Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 3 national awards

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Provenance

Shinsuke Ishii works in Japanese-French / sustainable seafood at Sincère; credentials include Michelin 1* (Sincère, Tokyo, 2019-).

Originally published as Sauce Bordelaise Rapide.

Adapted from a Shinsuke Ishii recipe (Shinsuke Ishii / NHK Kyou no Ryouri (sake no muniere)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Shinsuke Ishii / NHK Kyou no Ryouri (sake no muniere) (published as “Sauce Bordelaise Rapide”). Full citation lives in Provenance.

Companion jar