What is a bordelaise sauce made of?

This is a classic sauce named after the Bordeaux region of France, which is famous for its amazing wine. The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour.

What sauce is similar to bordelaise?

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.

Does bordelaise sauce have alcohol?

The sauce is made with dry red wine , bone marrow, butter, shallots and sauce demi-glace.

What is chateaubriand sauce made of?

Ingredients & Cooking 1 tablespoon minced garlic . 1 cup dry white wine . 1 (14 to 14-1/2 ounces) can reduced-sodium beef broth . 1 teaspoon dried tarragon leaves .

What mother sauce is Bordelaise?

Espagnole 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.

What does a Bordelaise taste like?

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.

What is the difference between Bordelaise and marchand de vin?

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.

What is Bordelaise in English?

noun. a brown sauce flavored with red wine and shallots and garnished with poached marrow and parsley .

Why is chateaubriand so expensive?

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin .

Is chateaubriand the same as filet mignon?

A chateaubriand is a filet mignon roast, simply put . Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon is designed to impress with mild, delicate beef flavor and incredible tenderness.

Why is chateaubriand so good?

The chateaubriand is notoriously lighter as it does not have the same high fat content as other cuts. Deliciously soft, juicy and flavoursome , the chateaubriand is the perfect choice for every occasion.

What is bordelaise sauce a derivative of?

Unlike Bercy, sauces Bearnaise (option a) and Bordelaise (option b) derive from Hollandaise and Espagnole respectively, while sauce Bretonne (option d) is not a derivative of velouté but is associated with the region of Brittany.

What is a sauce made from brown stock and brown roux called?

Espagnole sauce is a classic French mother sauce made with beef or veal stock, a dark brown roux, and mirepoix. Use this sauce on braised and roasted meats, even sauteed mushrooms.

What's the difference between demi-glace and brown sauce?

It is different from stock and gravy - demi-glace is thicker and more flavorful . It's a dark sauce that combines brown stock from meat with Espagnole sauce. This is why it's called a “demi” (or “half”) glaze - you combine half brown sauce (the Espagnole sauce) with half brown stock and reduce it by half.

Easy Classic Bordelaise Sauce Recipe (2024)

January 9, 2024May 17, 2021 by Erin

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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.

Easy Classic Bordelaise Sauce Recipe (2)

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

Easy Classic Bordelaise Sauce Recipe (3)

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.

Recipe notes:

This recipe is non-traditional, since we are not using veal or demi glace.
Sauce can be reheated over medium-low.

Easy Classic Bordelaise Sauce Recipe (4)

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

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More homemade sauce recipes:

MORE —> steak sauces
Romesco Sauce
Mustard Sauce for Steak
Creamy Peppercorn Sauce
Creamy Mushroom Sauce
Steak Diane
Red Wine Sauce
Chimichurri Sauce
Bearnaise Sauce Recipe

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.

Ingredients

1 cup dry red wine
½ cup minced shallots ((1 large or 2 medium shallots))
¼ tsp dried thyme ((or ½ teaspoon fresh thyme) )
1 bay leaf
2 cups beef bone broth or stock
1 tbsp melted butter
1 tbsp all-purpose flour
kosher salt and pepper, to taste

Instructions

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.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

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