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Let's Cook - Chef Billy Parisi

Bordelaise Sauce Recipe

This classic Bordelaise Sauce recipe is a rich, red wine demi-glace reduction, bursting with deep, savory flavor, perfect for elevating any steak dish. I first learned to make it in the restaurant industry, and to this day, it remains one of my all-time favorite sauces for beef!
Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients 

  • 1 tablespoon unsalted butter
  • 1 peeled small diced shallot
  • 12 to 15 peppercorns
  • 1 smashed garlic cloves
  • 1 cup dry red wine
  • 4 cups demi-glace
  • 1 sprig of fresh thyme
  • ½ bay leaf
  • 2 tablespoons bone marrow butter, regular butter is fine
  • coarse salt to taste

Instructions

  • Add the butter to a medium-sized saucepot over medium heat.
  • Once melted add the shallot, garlic clove, and crushed peppercorns.
  • Sauté everything for only 3 to 4 minutes or until lightly browned.
  • Next, pour the red wine and cook until it is reduced by 75%. There should be about ¼ cup remaining.
  • Add in the demi-glace, thyme sprig, and bay leaf.
  • Cook it over low to medium heat for 15 to 20 minutes to concentrate the flavor.
  • Remove the sauce from the heat and whisk in cold unsalted butter, or up the ante by using my bone marrow butter recipe.
  • Season it with salt.
  • Strain the sauce through a chinois, fine mesh strainer, or cheesecloth.

Notes

To make the best Bordelaise Sauce Recipe, I highly recommend never skipping the deglazing step, it’s a game-changer! Without it, you’ll miss out on all those deep, caramelized flavors from the browned bits stuck to the pan, which add incredible depth and richness to the sauce.
  • Simpler Option: If this sauce feels a bit complicated, I recommend trying my scaled-back version of beef gravy, it’s just as delicious but much easier to make!
  • One-Step Finish: Traditionally, Bordelaise is finished with butter and bone marrow, but I simplify things by using my bone marrow compound butter for the same rich, velvety texture.
  • No Browning Needed: If you’d rather skip browning the shallots, garlic, and peppercorns, simply add them to a pot with wine, reduce the heat to medium, and let them simmer down.
  • Thickening with Stock: If I’m only using beef stock, I reduce it down to about 1 cup, which naturally thickens the sauce without needing extra thickeners.
Make-Ahead: You can make this recipe up to 3 days ahead. Keep cool until it’s ready to use.
How to Store: Cover and keep in the refrigerator for up to 4 days. You can freeze this for up to 3 months. Thaw it in the fridge for 1 day before reheating.
How to Reheat: Add the desired bordelaise to a small saucepot and heat over low heat until hot. If the sauce is too thick, add a splash of stock or water to loosen it up. 

Nutrition

Calories: 261kcalCarbohydrates: 22gProtein: 22gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gTrans Fat: 0.04gCholesterol: 3mgSodium: 1578mgPotassium: 10mgFiber: 0.1gSugar: 7gVitamin A: 40IUVitamin C: 0.4mgCalcium: 2mgIron: 3mg
Author: Chef Billy Parisi