Dipping Sauces
How to Make Classic French Bordelaise Sauce Recipe at Home
French Bordelaise sauce recipe is a rich, flavorful French sauce made with red wine, bone marrow, herbs, and shallots. It is considered one of the classic French mother sauces and is a hallmark of fine French cuisine.
Bordelaise sauce is beloved for its deep, complex flavors and velvety texture. The combination of red wine, marrow, and herbs gives Bordelaise sauce notes of fruit, umami savoriness, and freshness. Making Bordelaise sauce at home allows you to create restaurant-quality dishes with an elegant sauce full of nuanced flavors.
On this website, you will learn all about the history of Bordelaise sauce, its characteristic ingredients, and how to make the perfect Bordelaise sauce recipe at home. You’ll also find tips for customizing Bordelaise sauce, using it in a variety of dishes, and answers to frequently asked questions. Read on for a comprehensive guide to mastering the art of French Bordelaise sauce!
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Understanding French Bordelaise Sauce
Key Flavor Notes
Bordelaise sauce stands out for its rich, balanced flavor profile. Here are some of the main taste notes in a classic Bordelaise sauce:
- Fruity notes from red wine
- Savory umami from reduced wine and bone marrow
- Aromatic herbs like thyme, bay leaf, parsley
- Sweet and savory shallots
- Peppercorn spice
These ingredients come together to create a sauce with depth, nuance, and the perfect amount of richness.
Essential Ingredients
To make an authentic Bordelaise sauce, you need just a few key ingredients:
- Dry red wine – Traditionally a Bordeaux wine
- Bone marrow – Provides body and umami flavor
- Shallots – The classic French onion
- Herbs – Thyme, parsley, bay leaf
- Butter – Whisked in to finish the sauce
- Peppercorns – For a hint of spice
When these ingredients are slowly simmered and reduced, they meld into a luxuriously rich and flavoful sauce.
History in French Cuisine
Bordelaise sauce has been a staple of French haute cuisine since the 19th century. It is named after the Bordeaux region, which is renowned for its dry red wines.
The sauce became popularized during the rise of celebrity chefs like Marie-Antoine Carême in the 1800s. It was a hallmark of fine dining and still appears on French menus today.
Bordelaise sauce exemplifies the French ideals of transforming simple ingredients into elegant, richly flavored dishes through technique. When made well, it has the power to elevate any meal into a gourmet dining experience.
How to Make French Bordelaise Sauce Recipe
Recreating the classic French Bordelaise sauce at home is easy to do with the right ingredients and technique.
Ingredients
- 2 shallots, finely diced
- 4 tbsp butter
- 2 cups dry red wine (like Bordeaux)
- 2 cups beef or veal stock
- 3 oz bone marrow, sliced
- 1 tbsp tomato paste
- 1 bay leaf
- 5 peppercorns
- 1 sprig thyme
- 1 tbsp chopped parsley
- Salt and pepper to taste
Steps
- Sauté shallots: Melt 2 tbsp butter in a saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.
- Deglaze with wine: Pour in wine and simmer until reduced by half, about 10-15 minutes.
- Add stock and marrow: Pour in stock. Add bone marrow slices. Simmer until marrow is completely broken down and incorporated, about 20 minutes.
- Thicken: Whisk in tomato paste until incorporated. Add herbs and peppercorns. Simmer until sauce is thickened and coats the back of a spoon, 10-15 minutes more.
- Strain: Pour through a fine mesh strainer to remove solids.
- Finish: Return to pan and whisk in remaining 2 tbsp cold butter until glossy and smooth. Season with salt and pepper.
- Serve: Spoon sauce over steak, lamb, or other meats. Garnish with chopped parsley.
Tips
- Skim excess fat from sauce periodically for smoother consistency
- Swirl pan instead of whisking at end to emulsify butter
- Can be made 1-2 days ahead; reheat gently before serving
Variations and Customization
While the classic recipe remains beloved, Bordelaise sauce lends itself to all sorts of flavor variations.
Spice It Up
- Pepper – Black, white, or cayenne
- Chili flakes – For extra heat
- Mustard – Stir in Dijon or whole grain mustard
Fresh Herbs
- Tarragon – Licorice-like flavor
- Chervil – Subtle anise flavor
- Chives – Mild onion flavor
- Marjoram – Minty and woodsy
Other Ingredients
- Mushrooms – Sauté with shallots
- Bacon – Rendered bacon fat instead of butter
- Brandy or cognac – For added richness
Get creative with spices, herbs, and other ingredients to put your own personal spin on Bordelaise!
Serving Suggestions
Bordelaise sauce is traditionally served with:
- Steak – Especially ribeye, filet mignon
- Lamb chops – A classic French pairing
- Roast beef – For French dip sandwiches
But you can also use it on:
- Pork chops – The sweetness pairs well
- Duck breast – Delicious with crispy skin
- Potatoes – Fancy it up on roasted potatoes
- Vegetables – Drizzle over roasted asparagus
Use Bordelaise sauce in place of gravy, serve it alongside a hearty roast, or mix it into a pan sauce. The possibilities are endless!
FAQs About Bordelaise Sauce
Can bordelaise sauce be made ahead of time?
Yes, bordelaise sauce can be made ahead of time. The sauce holds up well in the refrigerator for 3-4 days. It can also be frozen for a few months. When reheating, add a little beef or veal stock to thin it out if needed.
Is Demi-Glace the same as bordelaise sauce?
No, demi-glace and bordelaise sauce are not the same. Demi-glace is a reduced brown sauce made from veal or beef stock. Bordelaise is a red wine-based sauce made with bone marrow, butter, herbs, and beef reductions. Demi-glace is an ingredient often used in making bordelaise.
What is Bordelaise sauce similar to?
Bordelaise sauce is similar to other red wine-based meat sauces like marsala or Chasseur. It’s also somewhat similar to béarnaise sauce, using bone marrow instead of butter. The red wine flavor makes it akin to coq au vin.
What is the difference between Bordelaise and bourguignon?
The main difference is that bordelaise contains red wine while bourguignon contains white wine. Bordelaise also uses bone marrow, herbs like thyme and parsley, and sometimes mushrooms. Bourguignon is made with bacon, pearl onions, and mushrooms as the main ingredients surrounding the beef.
Conclusion: French Bordelaise Sauce Recipe
With its luxurious texture and complex flavor, Bordelaise sauce represents the pinnacle of French cuisine. By mastering this classic sauce, you can instantly elevate everyday meals into gourmet dining experiences. Use high-quality ingredients, pay attention to technique, and customize Bordelaise sauce to make it your own. A killer Bordelaise sauce is the ultimate secret weapon of home cooks.
Ingredients
- Base:
- Shallots, finely minced - 2-3
- Red wine (Bordeaux style is traditional, but others can work) - 1 cup
- Aromatics:
- Fresh thyme sprigs - 2-3
- Fresh parsley sprigs (optional) - 2-3
- Body and Flavor:
- Beef broth (demi-glace can be used for a richer sauce) - 2 cups
- Bone marrow (optional, but adds depth of flavor) - 2 tablespoons
- Finishing Touches:
- Cold unsalted butter, cubed - 1-2 tablespoons
- Kosher salt - to taste
- Freshly ground black pepper - to taste
Instructions
- Sweat the Shallots: In a saucepan over medium heat, melt a knob of butter (not included in ingredients list). Add the shallots and cook, stirring occasionally, until softened and translucent, about 5 minutes. Avoid browning.
- Deglaze with Wine: Add the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Increase heat slightly and simmer until the wine has reduced by about half, approximately 15-20 minutes.
- Add Aromatics: Tie the thyme sprigs (and parsley sprigs, if using) together with kitchen twine. Add the herb bundle to the pan along with the beef broth (or demi-glace). Bring to a simmer and cook for 1-1.5 hours, or until the sauce has reduced by about three-quarters and thickened slightly.
- Optional Bone Marrow: If using bone marrow, roast it in a preheated oven at 400°F (200°C) for 10-15 minutes until softened. Remove from the oven and scrape out the marrow. Add the marrow to the sauce and simmer for an additional 10 minutes.
- Strain and Reduce: Strain the sauce through a fine-mesh sieve into a clean saucepan. Discard the solids (including the herb bundle). Continue to simmer the sauce over medium-low heat until it has thickened to a nappe consistency (coats the back of a spoon). This can take another 20-30 minutes.
- Mount with Butter (Optional): For a richer, silkier sauce, whisk in the cold butter, one cube at a time, until incorporated. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the Bordelaise sauce immediately over your desired protein, such as grilled steak, roasted lamb, or chicken. You can also let the sauce rest for 10-15 minutes (optional) to allow the flavors to meld further, but reheating gently before serving.
Notes
- Wine Selection: Traditionally, a Bordeaux wine is used. However, other full-bodied red wines can work as well.
- Demi-Glace: Demi-glace is a concentrated beef stock and can be used for a richer and more intense sauce flavor. If using demi-glace, you may need to adjust the amount of beef broth or cooking time.
- Bone Marrow: Bone marrow adds a decadent richness to the sauce, but it's optional.
- Butter for Mounting: Mounting with butter is optional, but it creates a smoother and richer sauce texture.
- Storage: Leftover Bordelaise sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking occasionally, until warmed through.
Nutrition Facts
Classic French Bordelaise Sauce
Serves: 4-6 servings
|
Amount Per Serving: ¼ cup
|
||
|---|---|---|
| Calories | 150-200 | |
| % Daily Value* | ||
| Total Fat 10-15 g | 15.4% | |
| Saturated Fat 5-8 g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 30-40mg | 10% | |
| Sodium 300-500mg | 12.5% | |
| Total Carbohydrate 5-10 g | 1.7% | |
| Dietary Fiber Negligible | 0% | |
| Sugars 3-5 g | ||
| Protein 5-7 g | ||
| Vitamin A Minimal | Vitamin C Negligible | |
| Calcium 20-30mg | Iron 2-3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
