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Bordelaise Sauce
Bordelaise sauce is a classic French red wine sauce that combines dry red wine, demi-glace, shallots, and bone marrow, traditionally served with grilled or roasted beef.
Quick facts
Core identity, dietary fit, and storage ranges in a scannable reference table.
| Origin | Bordeaux region, France; 19th century |
|---|---|
| Base | Red wine and demi-glace |
| Primary ingredients | dry red wine, demi-glace, shallots, bone marrow, butter, fresh thyme, bay leaf |
| Flavor profile | rich, savory, winey, buttery |
| Color | Deep mahogany brown |
| Consistency | Medium; glossy and lightly syrupy, coats the back of a spoon |
| Refrigerator shelf life | 4 days |
| Freezer shelf life | 2 months |
| Vegan | No |
| Gluten-free | Depends on the recipe or product |
| Dairy-free | No |
Dietary note
Recipes and labels vary
Check ingredient labels and individual dietary requirements; homemade and packaged versions can differ.
How it’s made
Shallots and herbs are simmered in red wine until reduced by half. Demi-glace is added and the mixture is reduced again to a glossy consistency. The sauce is strained, finished with poached bone marrow and cold butter, then seasoned.
Bordelaise Sauce recipe
Shallots and herbs are simmered in red wine until reduced by half. Demi-glace is added and the mixture is reduced again to a glossy consistency. The sauce is strained, finished with poached bone marrow and cold butter, then seasoned.
Ingredients
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup demi-glace
- 3 medium shallots, finely minced
- 2 oz bone marrow, diced
- 2 tablespoons unsalted butter, cold and cubed
- 2 fresh thyme sprigs
- 1 bay leaf
- to taste kosher salt
- to taste freshly ground black pepper
Method
- Combine shallots, red wine, thyme, and bay leaf in a small saucepan over medium heat. Simmer until the wine reduces by half, about 12 minutes.
- Add demi-glace to the reduced wine mixture. Stir to combine and continue simmering over medium-low heat until the sauce reduces to a glossy, lightly syrupy consistency, about 15 minutes.
- While the sauce reduces, place diced bone marrow in a small pot of lightly salted simmering water and poach for 2 to 3 minutes until just softened. Drain and set aside.
- Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids. Discard the solids.
- Over low heat, whisk in cold butter one piece at a time until fully incorporated. Gently stir in the poached bone marrow.
- Season with kosher salt and black pepper. Serve immediately over grilled or roasted beef.
Common uses
Practical applications with the role this sauce plays in each dish.
Use 01
Steak sauce
Spooned over grilled ribeye, strip steak, or filet mignon as a classic French finishing sauce.
Use 02
Roasted beef accompaniment
Served alongside prime rib or beef tenderloin roasts to complement the meat's natural juices.
Use 03
Pan sauce base
Used as a starting point for pan sauces after searing beef, incorporating the fond from the pan.
Use 04
Braised short rib sauce
Drizzled over braised beef short ribs to reinforce the wine-forward braising liquid.
Use 05
Beef Wellington sauce
Served as a plating sauce beneath or alongside individual beef Wellington portions.
Use 06
Lamb chop sauce
Paired with grilled or roasted lamb chops as an alternative to traditional mint-based sauces.
Use 07
Mushroom and beef dishes
Combined with sautéed mushrooms to sauce beef medallions or tournedos in bistro-style preparations.
Pairings
Pairing ideas grouped by food role for quick comparison.
Proteins
- ribeye steak
- beef tenderloin
- prime rib
- lamb chops
- beef short ribs
- beef Wellington
Vegetables
- roasted asparagus
- sautéed mushrooms
- haricots verts
- roasted shallots
- creamed spinach
Carbs
- pommes purée (mashed potatoes)
- roasted fingerling potatoes
- crusty French bread
- potato gratin
Bordelaise Sauce substitutes
Starting ratios, best uses, and the main functional tradeoff for each alternative.
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Marsala sauce | 1:1 | Beef and mushroom dishes | Sweeter profile; lacks bone marrow richness but provides similar wine-based depth. |
| Au jus | 1:1 | Roasted beef | Thinner consistency; omit butter mount for a lighter, less rich result. |
| Red wine pan sauce | 1:1 | Weeknight steaks | Simpler preparation without demi-glace; less body and complexity. |
| Mushroom sauce | 1:1 | Beef medallions | Adds earthy flavor; use a red wine-based mushroom sauce for closest match. |
| Store-bought demi-glace thinned with red wine | varies | Quick preparation | Convenient shortcut; adjust seasoning and reduce slightly before serving. |
Storage
Keep time and temperature guidance visible, and discard sauce when spoilage signs appear.
Refrigerator
Transfer cooled sauce to an airtight container and refrigerate for up to 4 days. Reheat gently over low heat, whisking to re-emulsify the butter before serving.
Freezer
Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator. Re-whisk butter into the sauce after reheating, as it may separate.
Signs of spoilage
Discard if the sauce develops an off or sour odor, visible mold, or an unusual slimy texture.
Bordelaise Sauce FAQ
Short, self-contained answers to common questions.
What wine should I use for bordelaise sauce?
Use a dry red wine such as Cabernet Sauvignon, Merlot, or a Bordeaux-style blend. Avoid sweet or cooking wines. The wine reduces significantly, so its quality directly affects the final flavor.
Can I make bordelaise sauce without bone marrow?
Yes. Omit the bone marrow and finish with an extra tablespoon of cold butter. The sauce will be slightly less rich but still flavorful. Some preparations substitute finely diced beef fat or simply skip the marrow entirely.
What is demi-glace and can I substitute it?
Demi-glace is a concentrated brown stock reduction with a thick, glossy consistency. Store-bought demi-glace concentrate is a practical substitute. Alternatively, reduce 2 cups of good-quality beef stock by half, though the result will have less body.
Is bordelaise sauce gluten-free?
It depends on the demi-glace used. Traditional demi-glace is made from stock and does not require flour, but some commercial versions contain wheat-based thickeners. Check the demi-glace label carefully if gluten is a concern.
How is bordelaise sauce different from au jus?
Bordelaise sauce is richer and more complex, built from red wine, shallots, demi-glace, bone marrow, and butter. Au jus is a thinner, lighter sauce made primarily from meat drippings and stock, with minimal reduction and no wine or butter enrichment.