Learn how to make Bordelaise sauce with this easy recipe. A classic French sauce that is tangy and flavorful. Perfect to drizzle on top of grilled steak or beef tenderloin.
Interested in more sauce recipes? Try out my Homemade BBQ Sauce Recipe, Bearnaise Sauce Recipe or Butter Roasted Tomato Sauce.
Bordelaise sauce is a classic French sauce, much like Bearnaise sauce, usually made with red wine and shallots. Traditionally, this sauce uses dry red wine from the Bordeaux region in Southwest France. Bordeaux tend to be some of the most expensive wines in the world, however, and can be subbed with cabernet sauvignon or merlot.
This tangy and savory sauce is perfection drizzled on top of sous vide ribeye steak, Traeger smoked steak or filet mignon. (Just a small portion goes a long way!) It is also an excellent addition to roasted or crispy smashed potatoes.
This particular recipe does not go the traditional route with bordelaise sauce – using veal or marrow. Preferring to use beef bone broth or stock instead. This makes the recipe not only quicker to make but it also does not lose any flavor.
What is needed for bordelaise sauce?
Dry red wine – Here are my 13+ favorite red wines for cooking.
Minced shallots
Dried thyme
Bay leaf
Beef bone broth or stock
Melted butter
All-purpose flour
Kosher salt and pepper
How to make bordelaise sauce:
To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.
Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.
Recipe notes:
This recipe is non-traditional, since we are not using veal or demi glace.
Sauce can be reheated over medium-low.
What to serve with bordelaise sauce:
Sous Vide Ribeye Steak
Air Fryer Filet Mignon
Sous Vide Filet Mignon
Garlic Butter Steak Bites Recipe
Traeger Steak
What to serve with steak:
Instant Pot Baked Potatoes
Sour Cream Mashed Potatoes
Roasted Brussels Sprouts with Balsamic Glaze
Glazed Carrots
Roasted Miso Cauliflower
Easy Arugula Salad
MORE —> 50+ of the best sides for steak
Wine pairings for steak with bordelaise sauce:
Bordeaux
Cabernet Sauvignon
Merlot
If you loved this bordelaise sauce recipe, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Learn how to makeBordelaise sauce with this easy recipe. A classic French sauce that is tangy and flavorful. Perfect to drizzle on top of grilled steak or beef tenderloin.
To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.
Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.
Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation.
Bourguignon. Similar to Bordelaise, but the difference is in the type of wine used; Bordelaise uses Bordeaux whereas Bourguignon uses Burgundy wine. Bourguignon is a red wine sauce with onions.
It's imense roasty depth flavor makes it ideal to pair with red meats. A small drizzle of boardelaise sauce goes a long way. This sauce is generally served on beef tenderloin, filet mignons, or sirloin steak. The sauce can also be enjoyed with other types of meat that compliment the wine.
The name 'bordelaise' literally means "from Bordeaux". The sauce is known for its rich, wine-forward flavour and is traditionally served with red meat steaks. The classic Bordelaise sauce recipe calls for a reduction of Bordeaux dry red wine and brown veal stock which is flavoured with shallots, thyme and bay leaf.
bor·de·laise sauce ˈbȯr-də-ˈlāz- often capitalized B. : a sauce consisting of stock thickened with roux and flavored typically with red wine and shallots.
Cabernet Sauvignon: Cabernet Sauvignon is a bold and robust red wine variety that adds complexity and depth to a range of dishes. This wine pairs exceptionally well with red meat-based dishes, stews, and hearty sauces, imparting a rich and luxurious taste to your creations.
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.
EXAMPLES: Bordelaise, Demi-Glace, Poutine Sauce, Red Wine Sauce. PAIRINGS: Seek out more earthy, bold red wines including Bordeaux, reds from the Languedoc-Roussillon, and Northern Italian reds such as Barbera and Dolcetto.
The most traditional way to serve steak is with fries (Pommes Frites), which is still a popular option today. You can also choose from other classic French side dishes such as boiled or steamed potatoes, green beans, or mushrooms. Today popular side dishes include rice, rice pasta, salads, and vegetables.
The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine.
Espagnole is the basis for demi-glace, sauce Robert, and bordelaise sauce. Like the other mother sauces, espagnole starts with a roux. In this case, the flour paste is cooked until the flour browns. It's important that cooks stir the roux while it browns so the paste does not scorch.
Hollandaise. Most notable for its role in the popular breakfast dish of eggs Benedict, hollandaise sauce incorporates lemon juice and clarified butter (butter stripped of its milk solids) into egg yolks through whisking at low temperatures. ...
The description 'Bordelaise' indicates a rich sauce made with shallots, bone marrow and red wine, or there is the marchand du vin (wine merchant's) sauce which includes demi-glace: both are fabulous with steak. Fish, too, gets the red wine treatment.
Irresistibly creamy, buttery, and rich, Béarnaise combines an herby, slightly acidic reduction of white wine, vinegar, shallots, fresh tarragon, and lemon juice with hollandaise to make a luscious sauce for spooning over grilled steak, chicken, fish, or vegetables.
It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France.
Yeah, but Bordelaise is made with Demi-Glace, bone marrow, beef fat and red wine. And Demi-Glace is a thick, sticky and intensely beefy glaze, made by slowly reducing Sauce Espagnole and dark beef stock. Espagnole, aka 'brown sauce', combines a brown roux with beef stock, a mirepoix, tomatoes and tomato purée.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.