Bordelaise sauce is a traditional French red wine sauce known for its rich, deep flavor and elegant finish, typically served with steak or beef dishes. This savory steak sauce uses Bordeaux wine, shallots, and beef stock to create a bold, complex taste. Whether you’re looking for a homemade Bordelaise, a sauce with shallots, or a red wine reduction sauce, this recipe brings classic French Bordelaise sauce into your kitchen.
It features all the essentials: Bordelaise ingredients like beef stock and a beurre manié finish for a glossy texture. Perfect as a demi-glace alternative, it’s also a great choice when cooking with Bordeaux wine and seeking a beef sauce with nappe consistency. Learn how to make Bordelaise sauce, reheat it without breaking the emulsion, or even freeze Bordelaise sauce for later.
How to Make It: Simmer shallots and Bordeaux wine until reduced, add rich beef stock, and finish with a beurre manié to thicken. The result is a velvety, homemade Bordelaise sauce that pairs beautifully with steak.
In This Recipe
How to Make Bordelaise Sauce at Home
Before diving into the stovetop, it helps to understand why Bordelaise sauce is revered in French cuisine. This sauce is more than a side it’s a bold, refined companion to meats, especially when steak is on the menu. Made with Bordeaux wine, shallots, and beef stock, it’s a savory steak sauce designed to elevate even a simple cut into something special.
If you’ve ever enjoyed a dish with a glossy red wine reduction sauce clinging just so to your steak, what chefs call nappe consistency, there’s a good chance it was a Bordelaise or a close cousin. It’s deeply rooted in French culinary tradition and appreciated for its robust character and versatility. You can use it with everything from seared filets to slow-roasted brisket, and even with hearty vegetables.
One of the beautiful things about making Bordelaise sauce at home is how customizable it can be. Whether you’re searching for a traditional French sauce using classic methods or seeking a homemade Bordelaise with a few shortcuts, like a demi-glace alternative, you’re in the right place. In the next section, we’ll walk you through the complete, step-by-step Bordelaise sauce recipe.
PrintBordelaise Sauce Recipe (Classic French)
A rich and savory Bordelaise sauce made with Bordeaux wine, shallots, and beef stock. This French red wine sauce is the perfect accompaniment for steak, offering velvety depth and classic flair in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: About 1 cup 1x
- Category: Sauce
- Method: Simmer & reduction
- Cuisine: French
Ingredients
- 1 cup Bordeaux red wine
- 1 small shallot, finely chopped
- 2 cups beef stock (or a beef broth reduction)
- 1 tablespoon butter
- 1 tablespoon flour (for beurre manié)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon fresh thyme or a bay leaf for infusion
Instructions
Step 1: Reduce the Wine and Shallots
In a small saucepan over medium heat, combine the chopped shallots and Bordeaux wine. Bring to a simmer and reduce by half.
Step 2: Add Beef Stock
Pour in the beef stock and continue simmering until reduced to about one cup. Stir occasionally.
Step 3: Create and Whisk in Beurre Manié
Mix butter and flour to form a paste (beurre manié). Whisk it into the sauce to thicken and achieve nappe consistency.
Step 4: Season and Strain
Season with salt and black pepper. Optionally, strain the sauce for a smooth finish. Serve warm.
Notes
- For a demi-glace alternative, reduce beef stock longer or use homemade beef broth.
- For deeper flavor, infuse the wine with a bay leaf or thyme while reducing.
- This Bordelaise with beef stock version skips veal bones, keeping it home-cook friendly.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 88
- Sugar: 0.7g
- Sodium: 196mg
- Fat: 6g
- Saturated Fat: 3.8g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 12mg
Flavor Profile and Pairings for Bordelaise Sauce
Bordelaise sauce is a savory symphony of richness, depth, and subtle elegance. Its deep burgundy hue hints at its bold flavor, wine-forward with gentle shallot sweetness, a background of concentrated beef stock, and a smooth, velvety finish thanks to the beurre manié. It’s not just a red wine reduction sauce; it’s a traditional French sauce that balances acidity, umami, and a touch of herbaceous earthiness.
Why It’s the Ultimate Sauce for Steak
When paired with a seared ribeye or filet mignon, Bordelaise acts as a luxurious companion. It doesn’t overpower. Instead, it wraps the steak in a savory embrace that complements every bite. This is the reason why it’s long been the go-to beef sauce in French cuisine, offering both complexity and comfort. It’s also a standout for hanger steak, roast beef, and even tender brisket, like in this juicy Korean-style steak recipe for bold flavor.
Bordelaise vs. Similar Sauces
Looking for something like Bordelaise but a bit different? A demi-glace alternative might fit the bill, though it often requires veal bones and hours of reduction. Bordelaise offers a faster, equally delicious path. Meanwhile, red wine sauce variations abound across Europe, yet few carry the heritage and refinement of the Bordeaux wine sauce.
Going Beyond Beef
Though traditionally served with beef, Bordelaise can also be used creatively:
- Drizzled over grilled portobello mushrooms
- Paired with roasted root vegetables for an upscale vegetarian option
- Used as a base sauce for braised dishes
If you’re looking for more inspiration, this cabbage and ground beef soup is another clever use of beef stock-based flavors that marry well with rustic, wine-kissed notes like those in Bordelaise.
Nutritional and Health Insights
Bordelaise sauce may have gourmet appeal, but many home cooks also want to know: Is Bordelaise sauce good for you? Let’s unpack its nutritional profile, calorie content, and compare it to other condiments often found in kitchens.
How Many Calories Are in Bordelaise Sauce?
A two-tablespoon serving of Bordelaise sauce contains about 88 calories, mostly from the butter and wine reduction. While it’s richer than something like salsa or balsamic vinegar, it’s still relatively moderate when used as a finishing sauce, especially considering the flavor payoff.
Want something that feels indulgent but fits into your healthy eating plan? Try it in moderation paired with a lean cut of beef or even drizzled over hearty vegetables. It pairs beautifully with low-carb dishes like this Big Mac salad recipe.
Is Bordelaise Sauce Healthy?
Compared to store-bought steak sauces or gravies, this homemade Bordelaise is a cleaner option. It contains no added sugars or preservatives and relies on whole ingredients: wine, shallots, and beef stock. If you use a reduced-sodium stock and quality unsalted butter, it becomes a relatively wholesome choice.
You can also pair it with health-forward meals like the cottage cheese taco bowl or alongside a simple protein dish to elevate your dinner without overloading on calories.
Healthier Alternatives or Swaps
Looking for a lower-fat version? Here are a few ideas:
- Use an olive oil and flour roux instead of butter-based beurre manié
- Replace part of the stock with mushroom broth for an earthier, plant-forward version
- Skip the straining step and use the shallots as a thickener and texture element
Compared to high-sodium, shelf-stable condiments, Bordelaise is made fresh and can be frozen in small portions for later use, making it an ideal component of meal prep for the health-conscious cook.
For more naturally slimming dishes, don’t miss this purple peel weight loss drink recipe that pairs well as a refreshing counterpart to hearty meals.
Variations and Serving Tips
Bordelaise sauce is wonderfully adaptable. Whether you’re following the classic route or seeking a shortcut for weeknight dinners, this French red wine sauce can be tailored to suit your time, ingredients, or dietary needs.
Making Bordelaise with Beef Stock
Traditionally, Bordelaise calls for demi-glace, a rich, slow-reduced veal stock. But for most home cooks, Bordelaise with beef stock is the preferred approach. It’s faster, more accessible, and still deeply flavorful. Use a high-quality or homemade beef stock to keep that signature umami backbone intact.
Looking for a Demi-Glace Alternative?
You’re not alone. A demi-glace takes hours and a stockpot. This recipe provides a fast demi-glace alternative without sacrificing flavor. For even more intensity, reduce your beef stock further before adding the wine, or use a double stock infusion technique.
Reheating Bordelaise Sauce
Wondering how to reheat Bordelaise sauce without breaking it? The secret is low and slow. Use a small saucepan over low heat, whisking constantly. Avoid the microwave, it tends to split the butter emulsion.
If you’re prepping ahead, cool and store the sauce in an airtight container. It will keep for up to 3 days in the fridge or 3 months in the freezer.
Need a dish that stores and reheats just as well? Check out this egg roll soup recipe (low carb), perfect for busy cooks who love planning ahead.
Freezing Bordelaise Sauce
Yes, you can freeze it! Pour the cooled sauce into silicone ice cube trays, freeze, then transfer to a resealable bag. Thaw only what you need, ideal for solo dinners or small plates. This makes Bordelaise one of the more practical traditional French sauces to keep on hand.
You could even pair your thawed sauce with leftover meats, such as shredded roast from this frozen chicken fajitas recipe or simple grilled proteins.
Creative Ways to Use Bordelaise Sauce
Though it’s best known as a sauce for steak, Bordelaise plays well with more than just beef:
- Drizzle over roasted mushrooms or cauliflower steaks
- Serve with braised lentils for a plant-forward twist
- Use a spoonful to elevate rice bowls like this salmon rice bowl recipe
- Add depth to meatloaf or meatballs as a glaze
Still want something indulgent but different? Try pairing it with a creamy side like this cottage cheese banana bread, a surprisingly good match with robust, wine-forward sauces.
Cooking Tips and Troubleshooting
Even with a recipe in hand, Bordelaise sauce can be a bit finicky. But once you master a few basics, you’ll feel confident creating this classic French Bordelaise sauce recipe again and again.
How Do You Pronounce Bordelaise?
Let’s clear this up first. It’s pronounced “bore-duh-layz”, with the emphasis on the last syllable. The name comes from the Bordeaux region of France, where this bold, red wine sauce was born. Saying it with confidence is half the battle at your next dinner party!
Nailing Nappe Consistency
Achieving nappe consistency means your sauce should lightly coat the back of a spoon. If it runs off like broth, it’s too thin. If it clumps, it’s likely over-reduced or poorly thickened.
Troubleshooting tip: If the sauce isn’t thickening, your beurre manié may need more flour. If it’s too thick, whisk in a splash of stock or warm water.
Want a side dish that complements Bordelaise texture and depth? Serve it with high-protein vegan sandwiches or even this air fryer chicken nuggets made easy recipe to bridge indulgence and nutrition.
Common Mistakes and Fixes
Mistake 1: Sauce Separates While Reheating
Fix: Gently reheat over low heat, whisking constantly. If needed, add a teaspoon of cold water to rebind.
Mistake 2: Too Salty
Fix: Add a splash of unsalted stock or a pinch of brown sugar to mellow it out.
Mistake 3: Wine Taste Too Strong
Fix: It likely wasn’t reduced enough in Step 1. Simmer longer next time, or add a pinch of sugar to soften the tannins.
Can I Cook with Other Wines?
Absolutely. While traditional Bordelaise is a Bordeaux wine sauce, you can experiment with other dry reds such as Merlot or Cabernet Sauvignon. Just avoid overly sweet or oaky wines, which can dominate the sauce. Cooking with Bordeaux wine yields a bold, slightly fruity finish that pairs especially well with grilled meats.
Need a sidekick? This pineapple and spinach smoothie brings brightness and balance to a heavier beef meal.
FAQ: Bordelaise Sauce Questions Answered
How many calories are in Bordelaise sauce?
A two-tablespoon serving of classic Bordelaise sauce contains approximately 88 calories. The calories come primarily from butter and the wine reduction. Used in moderation, it’s a flavorful yet manageable addition to steak or vegetables.
What sauce is considered healthy?
Healthier sauces are typically made from whole, minimally processed ingredients. Options like salsa, tahini, guacamole, or balsamic vinegar are known for being nutrient-dense. However, homemade Bordelaise can also be considered healthy when made with low-sodium stock and served in appropriate portions. For more wholesome cooking inspiration, check out this natural Mounjaro recipe that supports balanced eating.
Is Bordelaise sauce good?
Absolutely! Bordelaise sauce is prized in French cuisine for its deep, rich flavor, which complements beef and other savory dishes. It’s considered one of the best sauces for steak, and when made from scratch, it brings elegance and complexity to any meal.
What is the main ingredient in Bordelaise sauce?
The essential ingredients in a traditional Bordelaise sauce are Bordeaux wine, shallots, and beef stock, finished with a beurre manié (a paste of butter and flour) to thicken. These components create a sauce that’s both flavorful and glossy.
What does Bordelaise sauce taste like?
Bordelaise has a robust, savory profile. It’s a red wine reduction sauce with subtle sweetness from shallots and depth from beef stock. Finished with butter, the texture is smooth and luxurious, making it the perfect partner for grilled or roasted meats.
What sauce is similar to Bordelaise?
Sauces similar to Bordelaise include:
Demi-glace, which is more concentrated and gelatin-rich
Marchand de vin, which shares a wine base but lacks the richness of beef stock
Red wine jus, which is thinner but often used with roast meats
For variety, try serving a classic like this fajita burrito meal prep with a drizzle of Bordelaise to make it pop.
How do you pronounce Bordelaise?
Bordelaise is pronounced “bore-duh-layz”. The name comes from the Bordeaux region of France, which is also the birthplace of the sauce’s key ingredient, red wine from Bordeaux.
Conclusion: A Sauce Worth Mastering
Bordelaise sauce is more than just a red wine sauce, it’s a culinary bridge between everyday cooking and classic French technique. With just a handful of pantry staples like shallots, beef stock, and Bordeaux wine, you can craft a savory steak sauce that transforms a simple dish into something extraordinary.
Whether you’re following the traditional method or using a demi-glace alternative, mastering how to make Bordelaise sauce at home gives you a go-to recipe that’s freezer-friendly, crowd-pleasing, and restaurant-worthy. From rich dinners to elegant date nights, it brings bold flavor and elegant simplicity to the plate.
If you’re looking to round out your meal plan with more health-forward ideas, don’t miss our guide to healthy weight loss recipes in 2025.For daily inspiration:
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