Sauce Bordelaise au Vin Rouge

Shallot Sauce with Red Wine

Preparation info

  • Makes 1¼ cups 300 ml to Serve


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

You will find versions of this invaluable little sauce all around Bordeaux. It goes with almost any meat, from beef steak to lamb to pork chops to duck breast, as well as with such vegetables as celery root. Versatile indeed! A fruity red wine, such as a Merlot or a light Bordeaux blend, is best.


  • 1 tablespoon/15 g butter
  • 4 shallots (about 3


Melt the butter in a saucepan over low heat. Add the shallots, season with salt and pepper, and press a piece of aluminum foil down on the shallots. Cover the pan and sweat the shallots over very low heat, stirring occasionally, until they are very soft but not brown, 10 to 12 minutes. Discard the foil, pour in the wine, and boil, stirring occasionally, until the shallots are nearly dry, 15 to