If you love steak or roasted beef, you’ve probably heard of Bordelaise sauce—a rich, flavorful French sauce that elevates any meat dish to restaurant-quality elegance. Wondering how to make Bordelaise sauce yourself? You’re in the right place! This article will guide you through the classic recipe, tips, and tricks to create this delicious sauce with ease, using simple ingredients and straightforward steps.
What Is Bordelaise Sauce?
Bordelaise sauce is a traditional French sauce named after the Bordeaux region, famous for its red wines. It’s a luscious reduction of dry red wine, beef stock, shallots, and aromatic herbs, finished with butter for a silky texture. This sauce is tangy, savory, and perfect for drizzling over grilled steaks, beef tenderloin, or even roasted lamb.
Ingredients You’ll Need
Here’s a classic list of ingredients to make Bordelaise sauce for about 4 servings:
– 1 cup dry red wine (a full-bodied variety like Shiraz or Bordeaux works well)
– ½ cup minced shallots (about 1 large or 2 medium)
– ¼ teaspoon dried thyme (or ½ teaspoon fresh thyme)
– 1 bay leaf
– 2 cups beef bone broth or beef stock
– 1 tablespoon unsalted butter (plus extra for finishing)
– 1 tablespoon all-purpose flour (for thickening)
– Salt and freshly ground black pepper to taste
– Optional: crushed peppercorns and garlic for added flavor depth
Step-by-Step Guide to Making Bordelaise Sauce
1. Reduce the Wine and Aromatics
Start by combining the red wine, minced shallots, thyme, and bay leaf in a small saucepan. Bring this mixture to a boil over medium heat, then let it simmer until it reduces by half. This usually takes about 10 minutes and concentrates the flavors beautifully.
2. Add Beef Stock and Continue Reducing
Next, pour in the beef stock and bring the mixture back to a boil. Continue to simmer until the liquid reduces by half again, which takes about 15 to 20 minutes. This double reduction is key to developing the sauce’s rich, deep flavor.
3. Strain the Sauce
Once reduced, strain the sauce through a fine mesh sieve to remove the shallots, herbs, and bay leaf. This step ensures a smooth, silky texture.
4. Thicken the Sauce with Beurre Manié
To thicken the sauce, make a beurre manié by mixing equal parts softened butter and flour (usually 1 tablespoon each) into a smooth paste. Whisk this paste into the warm sauce over medium-low heat until it thickens enough to coat the back of a spoon, known as “nappe” consistency.
5. Finish with Butter and Season
Remove the sauce from the heat and whisk in a knob of cold unsalted butter for a glossy, velvety finish. Taste and season with salt and freshly ground black pepper as needed.
Tips for Perfect Bordelaise Sauce
– Use quality red wine: Since wine is a star ingredient, choose a dry, full-bodied red wine you enjoy drinking.
– Be patient with reductions: The flavor depth depends on reducing the wine and stock properly; rushing this step can result in a weak sauce.
– Strain well: To achieve that smooth, restaurant-quality texture, don’t skip straining.
– Adjust thickness: If the sauce is too thin, add more beurre manié gradually until it coats the spoon nicely.
– Make ahead: You can prepare the sauce in advance and gently reheat it. To prevent a skin from forming, rub a little cold butter on the surface or cover with parchment paper.
Variations to Try
– Add garlic and crushed peppercorns: Sauté with shallots for a more aromatic sauce.
– Use demi-glace: For an even richer sauce, some recipes include demi-glace instead of or alongside beef stock.
– Bone marrow butter: For an indulgent twist, finish the sauce with bone marrow butter instead of regular butter.
Serving Suggestions
Bordelaise sauce is a classic partner for grilled or pan-seared steaks, roast beef, or even lamb chops. Drizzle it generously over your meat just before serving to add a luxurious, tangy, and herbaceous boost.
Mastering Bordelaise sauce is easier than you think, and it’s a fantastic way to impress at your next dinner party or elevate a simple weeknight steak. With just a handful of ingredients and some patience, you can create a French classic right in your own kitchen. Enjoy the rich flavors and the compliments that come with it!