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Bordelaise Sauce Recipe

How to make bordelaise sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sauces
Cuisine: French
Keyword: sauce
Servings: 1 cup

Ingredients

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

Instructions

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