Bordelaise Sauce

Preparation info
  • Makes about 1¼ cups , or Enough for


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Bordelaise sauce is best atop beef, particularly steaks. You can also make it for roasts such as tenderloin that provide very little in the way of drippings. Most recipes for bordelaise sauce—red wine sauce—call for reducing red wine down to a glaze and then adding meat glaze. A better system is to combine the red wine and broth or glaze before reducing (see “Cooking with Red Wine”) and then reduce the two together. This allows the proteins in