Bordelaise Sauce

Sauce Bordelaise

Preparation info

  • Makes about 1¼ Cups to Serve


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS RICH RED wine sauce is a perfect match for beef. It is traditionally served with slices of beef marrow that have been poached in water and a little vinegar. In a classic kitchen, if the sauce were intended to go with a roast, the marrow would be added to the sauce along with fresh parsley just before serving. However, since marrow can be difficult to find, I have omitted it as well as the parsley, but have kept a small amount of butter to round out this full-bodied sauce.