Classic Bordelaise Sauce Recipe

Name: Classic Bordelaise Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup red wine (preferably Bordeaux); 2 tbsp shallots (finely chopped); 1 tsp black peppercorns (crushed); 1 sprig thyme; 1 bay leaf; 1 cup beef stock; 60 g bone marrow (cut into small pieces); 2 tbsp unsalted butter (cold, cubed); to taste salt; to taste black pepper

40 min 4 servings Medium

All Recipes

A rich and flavourful Bordelaise sauce perfect for steak or grilled meats.

Prep

10 min

Cook

30 min

Total

40 min

Servings

Difficulty

Medium

Bordelaise sauce is a traditional French sauce named after Bordeaux, a region famous for its wine. This sauce is characterized by its deep, rich flavour, perfect for enhancing your favourite meats. Made with red wine, bone marrow, shallots, and butter, Bordelaise sauce is a staple in French cuisine. Our version captures the essence of this classic, with practical steps for home cooks looking to elevate their dishes.

Instructions

Prepare Ingredients

Chop the shallots finely and crush the peppercorns.

Combine Ingredients

In a saucepan, combine red wine, shallots, peppercorns, thyme, and bay leaf.

Pro tip: Use a non-reactive pan to maintain the sauce's flavour.

Reduce Wine Mixture

Bring the mixture to a boil over medium heat, then reduce to a simmer and cook until reduced by half, about 10 minutes.

Pro tip: Keep an eye on the reduction to avoid burning.

Add Beef Stock

Add the beef stock to the reduced wine mixture and continue to simmer for an additional 10 minutes.

Pro tip: The mixture should thicken slightly.

Strain the Sauce

Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids.

Pro tip: Press on the solids to extract all the liquid.

Incorporate Bone Marrow

Add the bone marrow pieces to the sauce and stir until melted and well combined.

Pro tip: Ensure the marrow is fully incorporated for a silky texture.

Finish with Butter

Remove the sauce from heat and whisk in cold butter cubes until smooth and glossy.

Pro tip: This will help emulsify the sauce for a rich finish.

Season

Taste and adjust seasoning with salt and pepper as needed.

💡

Tips & Tricks

Use a good quality red wine for the best flavour.
Simmer the sauce gently to reduce and thicken properly.
Strain the sauce for a smooth consistency.
Adjust seasoning to taste at the end.

Frequently Asked Questions

How to make bordelaise sauce?

To make Bordelaise sauce, reduce red wine with shallots and herbs, add beef stock, strain, then finish with bone marrow and butter.

What is the best wine for Bordelaise sauce?

A good quality Bordeaux or any dry red wine is ideal for Bordelaise sauce.

Can I make Bordelaise sauce without bone marrow?

Yes, you can make it without bone marrow, but the marrow adds richness and depth to the sauce.

How long can I store Bordelaise sauce?

You can store Bordelaise sauce in the refrigerator for up to three days.

What dishes pair well with Bordelaise sauce?

Bordelaise sauce pairs well with steak, lamb, and roasted vegetables.

Serving Suggestions

Bordelaise sauce pairs wonderfully with grilled or pan-seared steak, lamb, or even roasted vegetables. Make it ahead and store in the refrigerator for up to three days. Reheat gently before serving to preserve its rich texture.

Nutrition per serving

180

Calories

Protein

14g

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