Bordelaise Sauce

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

bordelaise sauce one of the important sauces incorporating sauce espagnole. There are three stages in making it. First, thin slices of streaky salt pork with diced carrot and chopped onion are sweated in a pan. Then red or white Bordeaux wine (if white is used the sauce is called Bonnefoy), shallots, peppercorns, and other ingredients are added and the whole greatly reduced. The sauce espagnole and stock are then added, brought to the boil, strained, returned to the pan, and slowly reduced again. This sauce goes well with roast meat and in Cèpes à la bordelaise (see cep).