Name: Bordelaise Sauce
Yield: Makes 500-600 ml - enough for 8 portions
Cuisine: French
Ingredients: 1 tablespoon finely chopped curly-leaf parsley; 1 small bay leaf; 300 ml dry red wine, such as cabernet sauvignon or shiraz; 50 g eschalots, finely chopped; 60 g beef bone marrow, soaked in salted water overnight and cut into 1cm slices; a pinch of coarsely cracked black pepper; 3 sprigs thyme; a few drops of red wine vinegar; 750 ml demi-glace; 30-40 g cold unsalted butter, finely diced; salt

Preparation info

Makes 500-600 ml - enough for
8
portions

Difficulty
Complex

Appears in

French

By Damien Pignolet

Published 2005

About

This is the classic sauce for grilled or roasted beef.

Ingredients

300 ml dry red wine, such as cabernet sauvignon or shiraz
50 g eschalots, finely chopped

Method

In a saucepan, reduce the first 5 ingredients by ½ and strain through a fine sieve into a clean saucepan.
Meanwhile, poach the bone marrow in near-boiling salted water for 1 minute. Drain on kitchen paper.
Add the demi-glace to the pan containing the reduction and simmer very gently for 15 minutes - no further reduction is required.
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Bordelaise Sauce

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