Sauce Bordelaise

Preparation info

  • For


    • Difficulty


Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is one of the most universal and useful meat sauces made with French red wine. It is excellent with all kinds of grilled steaks and oven roasts.


Shopping List

  • Beef marrow, if available (¼ lb.)
  • Parsley (enough for 1 tsp, chopped)


Plus 1 cup of Brown Sauce prepared as described in the recipe for Crayfish or Shrimp à la Bordelaise.

Finely mince the 2 shallots and put them into a small saucepan with the ½ cup of red wine. Boil hard until the wine reduces to about one quarter of its volume