Bordelaise Sauce (French red wine sauce)

Sauces are an important addition to most menus. They add a tremendous amount of flavor, are extremely versatile and can be spooned on top of everything from meat to chicken, pork to fish. This is one of the very first sauces I learned how to make, and one I make most often. My kids dip their roasted potatoes in it, I ladle it over steak and chicken, and it's incredible with salmon.

Bordelaise Sauce (French red wine sauce)

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Serves: 10 Total Time: 30 minutes


  • 1 cup red wine
  • 2 sprigs fresh thyme
  • 2 shallots, finely diced
  • 1 bay leaf
  • 6 tablespoons demi-Bordelaise Sauce
  • glace* (or beef broth)



In a 2-qt. saucepan, combine wine, thyme, shallots, and bay leaf. Cook over medium heat until the liquid is reduced by half. Discard the thyme and bay leaf; strain the mixture over a bowl to remove any little remaining bits of the herbs. Wipe out the saucepan, and return mixture to saucepan. Place back on the stove and stir in demi-glace or beef broth. Simmer for a few minutes, and season to taste with salt and pepper.


This is the perfect sauce to spoon over steak, pork, or lamb.


*Demi-glace can usually be found in the freezer section with other homemade stocks.

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