Bordelaise is a classic French sauce built on reduced red wine, demi-glace, and poached bone marrow, creating a rich, velvety condiment designed to complement fine roasts and steaks.
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In a medium saucepan add the wine, thyme, bay leaf and shallots. Heat to boiling and reduce to simmer. Cook until the wine has reduced to about 1/3 cup.
While the wine simmers, use the end of a small spoon to push the marrow out of the bones and transfer to a small saucepan. Add the beef broth to the marrow and bring to a simmer. Cover the pan tightly with a lid and turn off the heat. Poach the marrow in the liquid until it becomes gray - just a few minutes. Use a slotted spoon to remove the marrow and transfer to a cutting board. Mince the marrow and set aside.
When the wine has reduced, add the demi-glace and a grind of fresh pepper. Simmer on a medium low heat for 10-15 minutes.
Strain the sauce through a fine mesh strainer set over a small bowl or glass measuring cup. Stir in the diced bone marrow. Serve with steaks or roasts.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, stirring occasionally, until warmed through.
fine mesh strainer · small saucepan · slotted spoon
Yes, the sauce works without it, but bone marrow adds signature richness and texture. You can substitute with a pat of butter stirred in at the end for creaminess.
Beaujolais is traditional, but any medium-bodied dry red wine works—avoid heavily oaked or tannic wines that can overpower the sauce.
Yes, prepare through step 3, then cool and refrigerate up to 3 days. Reheat gently on low heat and stir in the diced bone marrow just before serving.
The marrow will turn from pink to gray in just a few minutes. Remove it immediately with a slotted spoon to avoid overcooking.
Bordelaise includes bone marrow and demi-glace for deeper body and richness; a simple red wine sauce relies on reduction and stock alone.
