This is a streamlined bordelaise sauce that swaps traditional bone marrow and demi-glace for balsamic vinegar and beets, delivering deep, tangy flavor in minutes. It's designed by Joe Beef chefs as a clever weeknight alternative to the classical French preparation.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Melt 1 tbsp. butter in a 10" skillet.
Cook 1 chopped shallot and 1 small chopped beet until soft.
Add 3 tbsp. each balsamic vinegar and water, 1 tsp. soy sauce, salt, and pepper; cook until thickened.
Remove from heat and stir in 4 tbsp. cold butter; strain.
Store strained sauce refrigerated up to 3 days; reheat gently over low heat and do not refreeze after finishing with cold butter.
Yes. Prepare through step 3, then cool and refrigerate up to 3 days. Reheat gently and finish with cold butter (step 4) just before serving.
Use a small beet (roughly 2 inches across) so it softens evenly with the shallot in step 2. Chop it into roughly ¼-inch pieces.
It should coat the back of a spoon and flow slowly; this typically takes 5–7 minutes after adding the vinegar, water, and soy sauce in step 3.
Straining removes solids (beet and shallot pieces) to create a smooth, refined sauce; omit this step if you prefer a rustic, chunky texture.
Red wine will lose acidity and sweetness; balsamic's body and umami are core to this shortcut. Substituting risks a thin, flat sauce.
