Sauce Bordelaise: Glace de Viande Method

Preparation info

  • Difficulty


  • Yield:

    1½ cups

Appears in


By James Peterson

Published 1991

  • About


A good-tasting Sauce Bordelaise is difficult to make using glace de viande as the only form of meat protein; meat stock, meat trimmings, or both are essential. Sweat 5 ounces (150 grams) beef or veal trimmings with 2 tablespoons (30 milliliters) finely chopped shallots in ½ ounce (15 grams) butter. When the meat trimmings and shallots begin to brown lightly, pour 6 tablespoons (90 milliliters) red wine into the pan. Reduce the red wine until it evaporates completely, but do not let the bottom of the pan burn. Add 6 tablespoons (90 milliliters) brown beef or chicken stock, and again reduce until the stock evaporates and lightly caramelizes on the bottom of the saucepan. Add cups (300 milliliters) red wine, 6 tablespoons (90 milliliters) brown beef or chicken stock, half a bay leaf, a sprig of fresh thyme, and 1 teaspoon (5 milliliters) freshly crushed black pepper.

Gently simmer for 15 to 20 minutes. Strain through a fine chinois into a clean saucepan. Dissolve 2 tablespoons (30 milliliters) glace de viande into the hot sauce to give it a thicker, lightly syrupy consistency. Finish with 1 teaspoon (5 milliliters) lemon juice and 2 ounces (60 grams) beef marrow cut into dice or rounds, or ounces (45 grams) butter.