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How to Make Bordelaise Sauce

Rated as 4.56 out of 5 Stars

"This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!"
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Ingredients

45 m servings 82 cals
Original recipe yields 6 servings (1 cup)

Directions

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  1. Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
  2. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
  3. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Footnotes

  • Cook's Note:
  • Don't use cooking wine (horrible); don't use good wine (waste of money). Just get a nice bottle of wine, something you would drink.

Nutrition Facts


Per Serving: 82 calories; 1.1 g fat; 8.9 g carbohydrates; 2.4 g protein; 2 mg cholesterol; 170 mg sodium. Full nutrition

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Reviews

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Foolproof and AMAZING. I actually forgot about the sauce while the wine was reducing, it went down to nothing and I thought the sauce was ruined. Figured I'd pour the stock in anyway (I used chi...

The only change I made was halving it. I ended up with about 2 oz. Eh. Won't make it again

Used beef broth. delicious sauce. Was a hit during dinner with friends.

I used Knorr's Demi glacé instead of veal stock. Had a dinner party of 10 and everyone loved it on grilled Chateaubriand.

This sauce is so good, it will make you swoon. Quite a few steps but so worth it.