bordelaise sauce recipe
The Best bordelaise sauce recipe
I love this sauce because it’s versatile enough to work on everything from grilled chicken to roasted pork or even as a dip for steak bites. It’s not just for special occasions—we make it every week when we’re cooking family dinners, and it’s always a hit. The health benefits are kind of a bonus, too. It’s packed with tomatoes, garlic, and herbs, so it’s got vitamins and flavor without being heavy. Plus, the wine in it adds a little brightness that makes the dish feel lighter than it is. My husband swears by it for meal prep because it keeps well in the fridge, and the kids love that it’s not too spicy—just enough heat to make it interesting. It’s that kind of recipe that makes everyday cooking feel like an event.
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Bordelaise Sauce
A rich, velvety French sauce made with garlic, shallots, and a blend of herbs, traditionally served with roasted meats like duck or beef. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 tbsp unsalted butter
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or chicken stock
- 1 tbsp tomato paste
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh tarragon leaves
- 1 tbsp fresh sage leaves
- 1 tbsp fresh rosemary leaves
- 1 tbsp unsalted butter
- Salt and black pepper to taste
👨🍳Directions
-
1
In a saucepan, melt 1 tbsp butter over medium heat. Add shallots and garlic, sauté until softened (about 3-4 mins). -
2
Pour in the white wine and cook until reduced by half. Add tomato paste and stock, simmer for 10 mins until slightly thickened. -
3
Strain the sauce through a fine-mesh strainer to remove solids. Set aside. -
4
In a small saucepan, melt remaining 1 tbsp butter. Add herbs and cook for 1 minute until fragrant. -
5
Whisk the herb butter into the strained sauce. Simmer gently for 10 mins to reduce slightly. Season with salt and pepper.
🔧Equipment
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer
- Small saucepan for reduction
- Whisk
- Chef’s knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra depth, add a splash of brandy or cognac while reducing the sauce.
- Ensure herbs are fresh for the best flavor. If unavailable, use dried herbs (reduce quantity by 1/3).
- Adjust salt and pepper to taste, as the sauce can vary in saltiness based on stock and herbs used.
Variations
- For a vegetarian version, replace beef stock with mushroom stock and omit the butter in the herb reduction.
Watch Video Of How Bordelaise Sauce Works
❓ Frequently Asked Questions About Bordelaise Sauce
What is the traditional ratio of ingredients used in Bordelaise sauce?
Bordelaise sauce traditionally calls for 3 parts beef stock, 1 part butter, 1 part olive oil, 1/2 part shallots or onions, 1/2 part fresh tarragon, 1/2 part fresh thyme, 1/4 part fresh parsley, 1/4 part Worcestershire sauce, 1/4 part red wine (preferably Bordeaux), and 1/4 part Dijon mustard. The exact proportions can vary slightly depending on personal preference, but this is the classic foundation.
Can I substitute any of the fresh herbs in Bordelaise sauce?
Yes, you can substitute fresh herbs, but it’s best to keep the overall herb flavor profile consistent. For example:
– Tarragon is essential—you can use 1 part dried tarragon (about 1 teaspoon) if fresh isn’t available, but the flavor will be milder.
– Thyme (especially fresh) adds depth, so dried thyme (½ teaspoon) can work, but fresh is recommended for best results.
– Parsley is optional but adds brightness—dried works in small amounts, but fresh is preferred.
If substituting, adjust the quantity slightly to maintain balance.
Why is red wine used in Bordelaise sauce, and can I use a different type?
Red wine (preferably Bordeaux-style dry red wine) is used to tenderize the beef and add richness. It also contributes a subtle acidity that balances the richness of the butter and stock. While you can use a different red wine (like Cabernet Sauvignon or Merlot), a dry, full-bodied red works best. Avoid sweet or overly tannic wines, as they may overpower the sauce. If you don’t have red wine, a small amount of dry sherry can work in a pinch.
How do I ensure the sauce doesn’t turn out too thick or too thin?
To control consistency:
– Start with a thin roux (equal parts butter and oil) to prevent it from thickening too quickly.
– Simmer gently—do not boil vigorously, as it can curdle the sauce. A low, steady heat is key.
– Add stock gradually—stir in small amounts (about ½ cup at a time) while constantly stirring until the desired thickness is reached. The sauce should coat the back of a spoon but not be watery.
– Adjust with a splash of wine or stock if needed, but avoid over-stirring, as it can emulsify the sauce too much.
– For extra richness, a small amount of double cream (1–2 tbsp) can be added at the end if the sauce feels too thin.
Can I make Bordelaise sauce ahead of time, and how should I store it?
Yes, you can prepare Bordelaise sauce ahead of time, but it’s best to make it 1–2 days in advance for optimal flavor. Here’s how to store it:
– Room temperature: Keep covered and refrigerate for up to 2 days before using.
– Freezing: Portion into airtight containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
– Reheating: Warm gently over low heat, stirring constantly, until smooth. Avoid boiling to prevent curdling. If the sauce thickens too much, add a splash of stock or wine to loosen it.
– Best served fresh: While it keeps well, the flavors deepen slightly over time, so some chefs prefer making it just before serving. If reheating, taste and adjust seasoning as needed.
