Sauce Bordelaise

Name: Sauce Bordelaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: Red wine (preferably Bordeaux) — 250 ml (1 cup); Shallots, finely minced — 2; Espagnole sauce or demi-glace — 250 ml (1 cup); Bone marrow, diced (optional) — 50 g (1.75 oz); Fresh thyme — 2 sprigs; Bay leaf — 1; Unsalted butter — 20 g (1.5 tbsp); Salt and pepper — to taste

The Quirky Foodster Team

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10 min

Prep

30 min

Cook

Ingredients

Red wine (preferably Bordeaux) — 250 ml (1 cup)
Shallots, finely minced — 2
Espagnole sauce or demi-glace — 250 ml (1 cup)
Bone marrow, diced (optional) — 50 g (1.75 oz)
Fresh thyme — 2 sprigs
Bay leaf — 1
Unsalted butter — 20 g (1.5 tbsp)
Salt and pepper — to taste

Method

Combine red wine, shallots, thyme and bay leaf in a saucepan; simmer until reduced by two-thirds.
Add espagnole sauce or demi-glace and simmer 10 minutes to combine and reduce slightly.
Strain through a fine sieve, pressing to extract liquid, discard solids.
If using, poach diced bone marrow in barely simmering salted water for 1-2 minutes, drain, and stir into the strained
sauce.
Whisk in butter off the heat to finish, season with salt and pepper.

Cultural Background: Named for the Bordeaux wine region, this rich brown sauce combines a red wine and shallot reduction with espagnole sauce or demi-glace, traditionally finished with poached bone marrow. It is a classic pairing for grilled steak.

Tips: • Use a decent drinking-quality red wine — a poor wine will make a poor sauce. • Poaching the marrow gently keeps it tender rather than grainy.

Variations: • Omit bone marrow for a simpler, vegetarian-adjacent version (still contains stock-based espagnole). • Use port instead of red wine for a sweeter variation.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Reheat gently over low heat, whisking in a small knob of butter to restore gloss. Nutrition (per serving) Approx. 70 kcal, 1 g protein, 4 g fat, 3 g carbohydrate per 30 ml serving.

FAQs: Can I skip the bone marrow? Yes, it's traditional but optional; the sauce is still rich and flavourful without it. What is this sauce best served with? Grilled or pan-seared steak, especially entrecôte.