Bordelaise sauce
Bordelaise sauce is a classic French wine-based sauce made with dry red wine, shallots, bone marrow, demi-glace, and butter. It delivers a rich, slightly tangy, and savoury taste that enhances beef, lamb, and game meats. Known for its luxurious flavour and glossy texture, it is often served in fine dining settings.
Ingredients
- Dry red wine (preferably Bordeaux)
- Shallots, finely chopped
- Demi-glace or beef stock
- Butter
- Fresh thyme or bay leaf
- Salt and pepper
Instructions
- Saute shallots in butter until soft and fragrant.
- Add red wine and simmer until it reduces by half.
- Stir in demi-glace or beef stock for depth and body.
- Season with thyme, salt, and pepper.
- Finish with a knob of butter for a silky texture.
Notes
- Traditional Bordelaise is made with Bordeaux wine, but other dry red wines can also be used.
- Store leftovers in the refrigerator for up to three days. Reheat gently to maintain texture.
- This sauce can be made ahead of time, making it ideal for special dinners