Bordelaise is a classic French red wine sauce made by reducing wine, shallots, and beef stock to a silky nappe consistency in about 20 minutes. It's the elegant choice for grilled steak and slow-roasted beef.
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Gather the ingredients.
In a small saucepan, place 3/4 cup dry red wine , 2 medium shallots (finely chopped) , 1/4 teaspoon dried thyme , and 1 bay leaf and set over medium heat.
Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume.
Add 2 cups beef stock to the pan and bring the mixture up to a boil again.
Using a tablespoon, skim and discard any foam that appears on top of the sauce.
Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon—otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
Pour the sauce through a fine-mesh sieve.
Season the sauce with kosher salt and freshly ground black pepper , to taste. Use on grilled steak or slow-roasted beef and enjoy.
Store bordelaise in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat and thin with beef stock if it has thickened.
small saucepan · fine-mesh sieve
Bordelaise sauce is traditionally served with grilled steak, slow-roasted beef, and roasted potatoes. Its rich, wine-forward flavor complements beef dishes best.
The sauce is ready when it coats the back of a spoon (nappe consistency) and has reduced to about 25% of its original volume. You should have reduced the red wine by 50%, then added stock and reduced the total by another 50%.
Skimming foam removes impurities and produces a clearer, more refined sauce with better color and texture.
Yes. Bordelaise keeps refrigerated for up to 3 days. Reheat gently over low heat, thinning with a splash of beef stock if needed.
Use a dry red wine you would drink—Bordeaux, Burgundy, or a similar medium-bodied wine work well. Avoid cheap cooking wines or heavily oaked varieties.
