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Best Bordelaise Sauce Recipes

Best Bordelaise Sauce Recipes

Bordelaise Sauce Shopping Tips

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Bordelaise Sauce Cooking Tips

When reducing a sauce to concentrate the flavors be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.

Recipe Summary

  • 3 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 pound beef chuck, cut into 1-inch cubes
  • Coarse salt and freshly ground pepper
  • 3 tablespoons vegetable oil
  • 6 medium shallots, thinly sliced (about 1/2 cup)
  • 1 head garlic, halved horizontally
  • 1 bottle (750 ml) dry red wine
  • 3 cups Veal StockVeal Stock

Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat, just until beginning to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes.

Add red wine, and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is dark and syrupy and reduced by one-third, about 10 minutes.

Add veal stock, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, until the liquid has reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store, refrigerated, in an airtight container for up to 1 week or frozen for up to 3 months.

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Rich and Easy Bordelaise Sauce for Beef

Bordelaise is a classic French sauce created with dry red wine. The sauce originates from the Bordeaux region of France, which is world famous for its wine. As well as red wine and butter, bordelaise is often made with bone marrow, shallots, and demi-glace. Much like bordelaise, demi-glace is another rich, classic French sauce. It is often made with beef or chicken stock, sherry and sauce Espagnole – another French sauce! Bordelaise is usually served with beef. It’s particularly good with filet mignon or ribeye steak.

Bordelaise sauce recipe: how to make Sauce Bordelaise

To make a classic French Bordelaise sauce, you will need butter, a shallot, fresh thyme, a bay leaf, red wine and demi-glace. As well, as some salt and black pepper to season the sauce.

Place the finely chopped shallot into a small saucepan, with a small sprig of fresh thyme, a bay leaf and a knob on unsalted butter. After about five minutes, pour in about 100ml of dry red wine and bring to the boil. Bordeaux wine is, of course, the classic choice, but any French red wine will do.

Keep on stirring the saucepan occasionally, as the red wine sauce reduces in volume. Once the liquid has reduced by about half add 100ml of demi-glace sauce to the mixture.

Continue to boil, while the liquid concentrates further and starts to thicken. From time to time, use a tablespoons to collect and remove any foam that dares to make an appearance on top of the sauce.

The sauce should be thick enough to coat the back of a spoon. Coat a tablespoon into the mixture and turn it over as you hold it above the pan. If the sauce runs off straight away it needs more time to thicken, but it if coats the back of the spoon, you’re good to go.

To get the bits out of the sauce, pour it through a fine sieve or chinois. Using a spoon, squeeze the last of the liquid out of the shallot. To season, add salt and pepper to taste. And serve straightaway with a few slices of rare roast beef or a juicy steak.

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 red wine
1 3/4 cup veal stock
Salt and pepper, to taste
1 tablespoon butter

1. Combine the shallots, thyme, bay leaf, crushed peppercorns and wine in a saucepan.

2. Over medium heat, reduce about 90 percent. This will take about 10 minutes. Add stock once reduced.

3. Cook the mixture until thick. You will know the sauce is thick enough when it evenly coats the back of your spoon and you can draw a clean line down the middle. Strain and season with salt and pepper to taste, and swirl in butter off heat.

Notes about this recipe

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Recipe Steps

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl

Before You Cook

Preheat oven to 400 degrees

If using any fresh produce, thoroughly rinse and pat dry

Prepare a baking sheet with foil and cooking spray

Ingredient(s) used more than once: butter, Parmesan

Bordelaise Sauce

A few days ago, I shared my Cheater&rsquos Demi-Glace. A shortcut that will save you about 2 days of wrestling with beef bones, reducing, simmering and skimming. Demi-Glace is like liquid gold. An intensely meaty concentration of flavors that&rsquos the basis for many classic sauces &mdash like Bordelaise.

Never had Bordelaise? Think of it as gravy on steroids. It starts with a demi-glace and is combined with a syrupy wine/shallot/herb reduction. It&rsquos transformative.

Add another layer of umami goodness with poached bone marrow. I know that sounds like &ldquoooh-fancy-pants&rdquo, but if you&rsquove ever had roasted bone marrow spread on a crostini &ndash you know how buttery-beefy good it is! This is optional, but I encourage you to try it. Punch out the marrow from about a pound of beef bones and bring it just to a simmer in a saucepan of low-sodium beef broth. Put the lid on the pan and remove it from the heat to poach in the hot broth. When the marrow turns a light gray, transfer it to a cutting board and mince it.

Strain the solids from the bordelaise, pressing with the back of a spoon to get all the sauce through the sieve. At this point, the Bordelaise Sauce is ready, but if you&rsquove gone the extra step of of poaching the marrow, this is when to add it &mdash and Oh-Ma-Gawd! It&rsquos fabulous. Silky and meaty, like a glaze of umami magic for anything you&rsquore serving it with. Which leads me to this Filet Mignon Bordelaise.


Add the water, red wine, shallots, tomato paste , parsley and bay leaf to a small saucepan set over medium heat. Bring the mixture to a boil and reduce it to half its original volume. Strain, discard shallot mixture. reserve for later.

Trim fillet and tie with string to keep it in shape. Place on a rack in a baking dish. Brush with combined butter oil & garlic. sprinkle with pepper. Bake in hot oven for 10 minutes, reduce heat and cook until done, aprox 20-30 mins. Take out and rest while you finish the sauce.

Pour any pan drippings from beef into small frying pan, add flour, cook, add sauce mixture, bring to the boil while stirring . whisk in butter in small amounts. serve immediately.

Entrecôte Bordelaise: Bordeaux Steak

Since the wine is done in a Bordeaux style, we decided to look to the Bordeaux region of France for inspiration for our meal.

We came upon a traditional style of preparing beef and lamb, so common to Bordeaux that it is simply referred to as à la bordelaise.

It is an incredibly simple method, where the meat is seared and then served with a rich sauce made from Bordeaux wine, butter, shallots, herbs and bone marrow.

Entrecôte Bordelaise takes this method and pairs it with a nice, juicy steak. (Entrecôte simply being the French word for a good cut of beef used for steaks, sometimes referred to as rib steak.)

The fat in the sauce and the richness of the steak are the perfect pairing for the richness and tannin in the wine. And, the light and flavorful shallots created the perfect accent to the wine&rsquos fruity finish.