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!
Table content
Bordelaise sauce stands out for its rich, balanced flavor profile. Here are some of the main taste notes in a classic Bordelaise sauce:
These ingredients come together to create a sauce with depth, nuance, and the perfect amount of richness.
To make an authentic Bordelaise sauce, you need just a few key ingredients:
When these ingredients are slowly simmered and reduced, they meld into a luxuriously rich and flavoful sauce.
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.
Recreating the classic French Bordelaise sauce at home is easy to do with the right ingredients and technique.
While the classic recipe remains beloved, Bordelaise sauce lends itself to all sorts of flavor variations.
Get creative with spices, herbs, and other ingredients to put your own personal spin on Bordelaise!
Bordelaise sauce is traditionally served with:
But you can also use it on:
Use Bordelaise sauce in place of gravy, serve it alongside a hearty roast, or mix it into a pan sauce. The possibilities are endless!
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.
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.
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.
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.
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.
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
This post was last modified on 06/20/2024 14:26
Vietnamese Corn Pudding Dessert, known as Chè Bắp, is a unique and comforting treat unlike…
Muakacha is a visually stunning and unique Thai dessert featuring delicate, paper-thin sheets of phyllo pastry…
Introduction Japanese soufflé pancakes are light and fluffy pancakes that are distinct from traditional American-style pancakes. The…
Introduction Fruit Sando, also known as Japanese fruit sandwiches, are a visually striking and utterly delicious take on a…
Taho (silken tofu with sago pearls and brown sugar syrup) is a uniquely comforting and delicious Filipino street food and breakfast. The velvety soft…
Introduction Leche Flan is a creamy, luxurious custard dessert with caramelized sugar topping that is a…