How To Make Bordelaise Sauce

Sauce Bordelaise is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. Sauce Bordelaise starts with the demi-glas and brown sauce and then adds red wine, shallots, and bone marrow and is often served with wild game meats. It takes just a small amount of this sauce to perk up a simple, grilled steak or slow-roasted beef. In this video, Chef Mike provides an online cooking lesson for making a perfect Bordelaise sauce. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Sauce Bordelaise Recipe

16 oz. Demi-Glas (Demi-Glas: 1 qt. brown stock, 1 qt. brown sauce 1. Combine stock and sauce and reduce by half 2. Strain through chinois or cheesecloth)

4 oz. red wine
1 oz. shallot, minced
¼ tbsp crushed peppercorns
1 pinch thyme
¼ bay leaf

1. Combine all ingredients except the Demi-glas and raw butter. Reduce by ¾.
2. Add Demi-glas and simmer for 15 minutes.
3. Season with salt and pepper if needed.
4. Strain (optional).

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