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Bordelaise Sauce Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 12
Calories: 261 kcal
Course: Condiments
Cuisine: French

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

    Cup of Yum
  1. Add the butter to a medium-sized saucepot over medium heat.
  2. Once melted add the shallot, garlic clove, and crushed peppercorns.
  3. Sauté everything for only 3 to 4 minutes or until lightly browned.
  4. Next, pour the red wine and cook until it is reduced by 75%. There should be about ¼ cup remaining.
  5. Add in the demi-glace, thyme sprig, and bay leaf.
  6. Cook it over low to medium heat for 15 to 20 minutes to concentrate the flavor.
  7. Remove the sauce from the heat and whisk in cold unsalted butter, or up the ante by using my bone marrow butter recipe.
  8. Season it with salt.
  9. 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

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

% 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.