Name: Sauce Bordelaise
Yield: Serve six people
Cuisine: French
Ingredients: 60 g butter; 80 g shallots, finely chopped; 250 ml cabernet sauvignon; 2 sprigs fresh thyme; ½ tsp freshly-ground pepper; 1 bay leaf; 300 ml demi-glace

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Bordelaise is the classic accompaniment for grilled and roast beef. When one is drinking fine wines it is sauces such as this that bring out the flavours and help to give structure to a dinner. Basically, sauce bordelaise is a demi-glace flavoured with shallots and red wine. Its taste is given further complexity by using the caramelised meat juices left in either the roasting or grilling pan.