Bordelaise sauce is a classic French preparation made by reducing red wine with shallots and beef broth, then thickening with a beurre manié. It delivers a rich, tangy depth ideal for grilled beef.
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.
To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.
Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.
Store cooled Bordelaise sauce in an airtight container in the refrigerator for up to 2 days; reheat gently over medium-low heat, adding a splash of broth if it thickens too much upon standing.
fine mesh strainer · small saucepan
Yes. Make the sauce through step 3, then cool and refrigerate for up to 2 days. Reheat gently over medium-low heat before serving.
Reduce heat to medium once the wine comes to a boil; high heat can cause harsh flavors. Also ensure you're using a dry red wine, not cooking wine with added salt.
Make a second beurre manié (1 tbsp butter mixed with 1 tbsp flour) and whisk it in, then simmer for 1–2 minutes until thickened.
Chicken broth will lighten the sauce significantly. Beef bone broth or stock is preferred for authentic depth and body.
