A classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace.
Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.
- 16 oz dry red wine
- 2 oz Shallots chopped
- 1 bay leaf
- 1 sprig of thyme
- 1 pinch ground black pepper
- 2 oz whole butter
Combine demi with red wine with hallots, beayleaf, thyme and pepper in a sauce pan, reduce by 3/4, add demi-glace and simmer for 15 mins, strain through a chinois, finish with butter.