Bordelaise Sauce Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
12
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Calories
261 kcal
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Course
Condiments
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Cuisine
French
Bordelaise Sauce Recipe
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This classic Bordelaise Sauce recipe is a rich, red wine demi-glace reduction, bursting with deep, savory flavor, perfect for elevating any steak dish. I first learned to make it in the restaurant industry, and to this day, it remains one of my all-time favorite sauces for beef!
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Ingredients
- 1 tablespoon unsalted butter
- 1 peeled small diced shallot
- 12 to 15 peppercorns
- 1 smashed garlic cloves
- 1 cup dry red wine
- 4 cups demi-glace
- 1 sprig of fresh thyme
- ½ bay leaf
- 2 tablespoons bone marrow butter regular butter is fine
- coarse salt to taste
Instructions
- Add the butter to a medium-sized saucepot over medium heat.
- Once melted add the shallot, garlic clove, and crushed peppercorns.
- Sauté everything for only 3 to 4 minutes or until lightly browned.
- Next, pour the red wine and cook until it is reduced by 75%. There should be about ¼ cup remaining.
- Add in the demi-glace, thyme sprig, and bay leaf.
- Cook it over low to medium heat for 15 to 20 minutes to concentrate the flavor.
- Remove the sauce from the heat and whisk in cold unsalted butter, or up the ante by using my bone marrow butter recipe.
- Season it with salt.
- Strain the sauce through a chinois, fine mesh strainer, or cheesecloth.
Notes
- To make the best Bordelaise Sauce Recipe, I highly recommend never skipping the deglazing step, it’s a game-changer! Without it, you’ll miss out on all those deep, caramelized flavors from the browned bits stuck to the pan, which add incredible depth and richness to the sauce.
- Make-Ahead: You can make this recipe up to 3 days ahead. Keep cool until it’s ready to use.
- How to Store: Cover and keep in the refrigerator for up to 4 days. You can freeze this for up to 3 months. Thaw it in the fridge for 1 day before reheating.
- How to Reheat: Add the desired bordelaise to a small saucepot and heat over low heat until hot. If the sauce is too thick, add a splash of stock or water to loosen it up.
- Simpler Option: If this sauce feels a bit complicated, I recommend trying my scaled-back version of beef gravy, it’s just as delicious but much easier to make!
- One-Step Finish: Traditionally, Bordelaise is finished with butter and bone marrow, but I simplify things by using my bone marrow compound butter for the same rich, velvety texture.
- No Browning Needed: If you’d rather skip browning the shallots, garlic, and peppercorns, simply add them to a pot with wine, reduce the heat to medium, and let them simmer down.
- Thickening with Stock: If I’m only using beef stock, I reduce it down to about 1 cup, which naturally thickens the sauce without needing extra thickeners.
Nutrition Information
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Calories
261kcal
(13%)
Carbohydrates
22g
(7%)
Protein
22g
(44%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.2g
Trans Fat
0.04g
Cholesterol
3mg
(1%)
Sodium
1578mg
(66%)
Potassium
10mg
(0%)
Fiber
0.1g
(0%)
Sugar
7g
(14%)
Vitamin A
40IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
2mg
(0%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 1578mg | 66% |
| Potassium | 10mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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