Bordelaise Sauce

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Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.
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Bordelaise sauce is a classic French sauce that is rich, flavorful, and versatile. This sauce is traditionally made with a base of red wine, bone marrow, shallots, and a bouquet garni. The sauce is then thickened with a roux and seasoned with salt and pepper to create a smooth and velvety sauce.

The origins of Bordelaise sauce can be traced back to the Bordeaux region of France, which is known for its wine and cuisine. The sauce was originally created to complement the region’s famous red wines and was traditionally served with beef dishes. Over time, Bordelaise sauce has become a staple in French cuisine and is now served with a variety of dishes, including lamb, pork, and even seafood.

Making Bordelaise sauce can be a bit challenging, as it requires a few specialized ingredients and techniques. However, the effort is well worth it, as the resulting sauce is a true delicacy. The key to making a great Bordelaise sauce is to use high-quality ingredients and to be patient. By taking the time to properly reduce the wine and slowly adding the roux, you can create a sauce that is both delicious and elegant.


Bordelaise Sauce

Bordelaise sauce is a versatile sauce that can elevate any dish it is served with. Whether you are grilling a steak or roasting a rack of lamb, Bordelaise sauce is the perfect accompaniment. With its complex flavors and rich texture, it is no wonder that Bordelaise sauce has remained a staple in French cuisine for centuries.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Side Dish
Cuisine French
Servings 6


  • 1/4 cup bone marrow or unsalted butter
  • 1/4 cup finely chopped shallots
  • 2 cloves garlic minced
  • 1 cup dry red wine Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, or Tempranillo
  • 1 cup beef stock
  • 1 bouquet garni (1 sprig of thyme, 1 bay leaf, 2 sprigs parsley, tied together)
  • 1 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • salt and pepper to taste


  • In a large sauté pan over medium heat, melt the bone marrow or butter until hot.
  • Add the shallots and garlic to the pan and cook, stirring frequently, until the shallots are softened and translucent, about 5 minutes.
  • Pour in the red wine and beef stock, and add the bouquet garni and tomato paste. Increase the heat to high and bring the mixture to a boil.
  • Reduce the heat to low and simmer the mixture until it is reduced by half, about 30 minutes.
  • While the sauce is simmering, prepare the roux. In a separate small saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and continue to cook, stirring constantly, until the mixture turns light brown, about 3 minutes.
  • Once the wine mixture has reduced, remove the bouquet garni and discard. Slowly whisk in the roux, stirring constantly to avoid lumps.
  • Continue to cook the sauce over low heat for an additional 10-15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  • Season the sauce with salt and black pepper to taste, then strain the sauce through a fine mesh strainer to remove any lumps or bits of shallot.
  • Serve the Bordelaise sauce warm, either alongside your favorite beef dish or drizzled over roasted vegetables.
Keyword Sauce

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