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Bordelaise Sauce Recipe
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Bordelaise Sauce Recipe

How to make bordelaise sauce.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 1 cup
Course: Condiments
Cuisine: French

Ingredients

  • 1 ounce butter 1/4 stick
  • ¼ cup shallot finely chopped
  • ½ cup red wine Substitute any claret style red wine, Bordeaux
  • 1 thyme sprig, fresh
  • ¼ teaspoon black peppercorn cracked
  • 1 cup demi glace
  • 4 ounces beef bone marrow diced

Instructions

    Cup of Yum
  1. Prep the ingredients by removing the thyme leaves from the stems. Save the leaves and discard the stems. Crack the black peppercorns.
  2. To prep, the bone marrow, dice it and simmer it in a small pot of water for 3 to 4 minutes. Then, drain the diced marrow and reserve.
  3. Heat a saucepan over medium heat. When hot, add the butter, melt, and then the shallots.
  4. Sauté the shallots for a couple of minutes until they become translucent but be careful not to let them burn.
  5. Remove the pan from the heat source, add the red wine, return the pan to the heat and reduce for 2 to 3 minutes. Finally, add the fresh thyme & cracked peppercorns.
  6. Continue reducing the liquids until most of the wine is cooked off.
  7. All the cookbooks say, “cook to an essence,” and to me, that means to cook until there is very little liquid left in the pan.
  8. Add the demi place to the pan and simmer for approximately 6 minutes until the sauce begins to thicken. Be sure to stir every so often so the sauce does not burn.
  9. Add and stir the reserved bone marrow to the sauce and continue simmering until the marrow has melted and incorporated well into the sauce.
  10. Reduce the sauce until it is thick enough to coat the back of a spoon.
  11. This sauce is good on most cuts of grilled meats, including venison but is especially great on beef tenderloin or juicy sirloin steak.