Williams Sonoma Braising Sauce, French Bordelaise
This classic red wine sauce brings the rich flavours of France to your table. Perfect for slow-cooking roasts, short ribs or lamb, the savoury sauce combines Merlot wine with Worcestershire sauce, sweet onions, shallots, soy sauce, Dijon mustard, garlic and black pepper.
Flavour Profile
- Red wine, sweet onion, shallots
Why We Love It
- Inspired by the flavours of Bordeaux, our rich, savoury braise is perfect for a beef roast, short ribs or lamb. We gently simmer Merlot wine and Worcestershire sauce with roasted sweet onions, shallots, soy sauce and Dijon mustard, fragrant garlic and black pepper. Prep is easy – just combine this time-saving sauce with meat in a slow cooker, pressure cooker or Dutch oven, then serve with crusty bread.
- A Williams Sonoma exclusive.
Net Weight
- 680g (serves 6–8).
- Water, Merlot wine, sweet onions, soy sauce (water, soybeans, wheat, salt), shallots, natural roasted onion flavour, red wine vinegar, rice starch, Worcestershire concentrate (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, tamarind, natural flavour), kosher salt, Dijon mustard (distilled vinegar, mustard seed, salt, water, white wine, spices), brown sugar (contains molasses), garlic powder, black pepper, citric acid, onion powder, thyme, bay leaves.
- Contains wheat/gluten, soy.
- This product is prepared and packaged using machines that may come in contact with milk, fish, soy, sesame, mustard.
Receiving Instructions
- Store unopened at room temperature for up to 24 months. Refrigerate after opening and use within 7 days.
- Product may separate. Shake well before use.
Preparation Instructions
- Season 1.8kg of boneless beef chuck roast, cut into 3cm pieces, with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 3tbs. vegetable oil. Working in batches, brown the beef all over, 8 to 10 minutes per batch.
- If using a slow cooker, transfer the beef to the insert and add the braising sauce. Cover and cook on high until the beef is fork-tender, about 4 hours.
- If using an oven, return all the beef to the pot. Add the braising sauce and 250mL water and bring to a simmer. Cover the pot tightly with aluminium foil and place the lid on top. Transfer to a 165°C oven and cook until the beef is fork-tender, about 3 hours.
- Skim the fat off the sauce and serve.
- Serves 6 to 8.
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RETURNS
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