Bordelaise Sauce

Name: Bordelaise Sauce Recipe (Red Wine Demi-Glace)
Prep time: 10 min
Cook time: 25 min
Yield: 12 servings
Ingredients: 1 tablespoon unsalted butter; 1 peeled small diced shallot; 12 to 15 peppercorns; 1 smashed garlic cloves; 1 cup dry red wine; 4 cups demi-glace; 1 sprig of fresh thyme; ½ bay leaf; 2 tablespoons bone marrow butter (regular butter is fine); coarse salt to taste

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Bordelaise sauce is a classic French red wine demi-glace reduction enriched with bone marrow butter and aromatic vegetables. This restaurant-quality sauce concentrates deep, savory beef flavors through a 75% wine reduction and low-heat simmering.

Servings

12

Recipe Source

View original recipe

From Billyparisi

Instructions

1
Add the butter to a medium-sized saucepot over medium heat.
2
Once melted add the shallot, garlic clove, and crushed peppercorns.
3
Sauté everything for only 3 to 4 minutes or until lightly browned.
4
Next, pour the red wine and cook until it is reduced by 75%. There should be about ¼ cup remaining.
5
Add in the demi-glace, thyme sprig, and bay leaf.
6
Cook it over low to medium heat for 15 to 20 minutes to concentrate the flavor.
7
Remove the sauce from the heat and whisk in cold unsalted butter, or up the ante by using my bone marrow butter recipe.
8
Season it with salt.
9
Strain the sauce through a chinois, fine mesh strainer, or cheesecloth.

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Tips & Notes

Pro tips

Sauté the aromatics for only 3-4 minutes until lightly browned—do not allow them to darken, or the sauce will taste bitter.
Reduce the red wine by 75% before adding demi-glace; this concentrates acidity and prevents a thin, wine-forward sauce.
Simmer over low to medium heat for 15-20 minutes to marry flavors without overcooking or breaking the sauce.
Whisk cold butter in off the heat to emulsify and add silky texture without splitting the sauce.

Substitutions

Dry red wine → burgundy or pinot noir (use French varieties for authentic flavor profile)
Fresh thyme sprig → ½ teaspoon dried thyme (use half the quantity)
Bone marrow butter → regular unsalted butter (loss of marrow richness but texture remains intact)

Storage & make-ahead

Refrigerate in an airtight container up to 4 days, or freeze up to 3 months; reheat gently over low heat with frequent stirring.

Equipment

chinois or fine mesh strainer · medium-sized saucepot

Common Questions

Can I make bordelaise sauce without demi-glace?

Demi-glace is essential to authentic bordelaise; it cannot be easily replaced. If unavailable, consult a beef stock reduction recipe as a base, though results will differ significantly.