Bordelaise sauce is a classic French red wine sauce named after the Bordeaux region. It derives from both espagnole sauce and demi glace. It is perfect with steak or red meat, and a sauce I always make for fancier dinners. Once you make this sauce with a steak, you will never want to go back!
Key Ingredients and Substitutions:
- Shallots – These add a great flavor, omit if needed.
- Nice Red Wine – This is a red wine sauce, so pick a red wine that you love. I personally like a pinot noir or a cabernet sauvignon.
- Demi Glace – Homemade demi glace is best for this recipe. You can also use beef stock that has been concentrated and reduced by half.
- Butter – You can omit butter if you are dairy free, but note the sauce won’t be as good.
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SERVINGS: 1.5 cups
- PREP TIME: 10 Mins
- ACTIVE TIME: 25 Mins
- TOTAL TIME: 35 Min
Ingredients:
- 3 tablespoons of butter, unsalted
- 2 shallots, minced
- salt and pepper to taste
- 1 cup red wine
- 1.5 cups demi glace
- 2 sprigs of thyme
Preparation:
STEP 1.
In a pot over medium heat, melt 1 tbsp of butter. Once bubbling, stir in the shallot and saute until translucent. Season with salt as you go.
STEP 2.
Once the shallots are cooked, deglaze the pan with red wine. Bring it up to a simmer and reduce by half.
STEP 3.
Stir in the demi glace and thyme. Season with salt and pepper to taste and bring up to a simmer. Simmer for 10-15 minutes to thicken and reduce.
STEP 4.
Once reduced to a nappe, turn off the heat and remove the thyme. Stir in the remaining cold butter until melted and emulsified. Taste for seasoning and adjust accordingly. Serve and enjoy!
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