Easy Classic Bordelaise Sauce Recipe (2024)

FAQs

What is bordelaise sauce made of? ›

This is a classic sauce named after the Bordeaux region of France, which is famous for its amazing wine. The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour.

Bourguignon. Similar to Bordelaise, but the difference is in the type of wine used; Bordelaise uses Bordeaux whereas Bourguignon uses Burgundy wine. Bourguignon is a red wine sauce with onions.

It's imense roasty depth flavor makes it ideal to pair with red meats. A small drizzle of boardelaise sauce goes a long way. This sauce is generally served on beef tenderloin, filet mignons, or sirloin steak. The sauce can also be enjoyed with other types of meat that compliment the wine.

Reheat bordelaise sauce in a saucepan over low to medium-low heat until it heated through, or to at least 165 F.

Espagnole

Espagnole is the basis for demi-glace, sauce Robert, and bordelaise sauce. Like the other mother sauces, espagnole starts with a roux. In this case, the flour paste is cooked until the flour browns. It's important that cooks stir the roux while it browns so the paste does not scorch.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

The single best dry red wine for cooking is Merlot. This is because it is one of the most flexible red wines on the market and can be used for meat, sauce, vegetables, and more. It can be medium to full-bodied with a range of fruity and coffee-like flavors.

Brown Sauces

EXAMPLES: Bordelaise, Demi-Glace, Poutine Sauce, Red Wine Sauce. PAIRINGS: Seek out more earthy, bold red wines including Bordeaux, reds from the Languedoc-Roussillon, and Northern Italian reds such as Barbera and Dolcetto.

This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.

Can you store bordelaise sauce in the fridge? ›

To save time, you can prepare the bordelaise sauce a day or two in advance and refrigerate it until ready to serve.

Red wines like merlot, cabernet sauvignon, and pinot noir are the most common to use for a red wine reduction sauce because they are woody, slightly sweet, full-bodied, and on the drier side. A red zinfandel tends to be too sweet for a red wine sauce, but it can come down to personal preference.

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace.

The name 'bordelaise' literally means "from Bordeaux". The sauce is known for its rich, wine-forward flavour and is traditionally served with red meat steaks. The classic Bordelaise sauce recipe calls for a reduction of Bordeaux dry red wine and brown veal stock which is flavoured with shallots, thyme and bay leaf.

Irresistibly creamy, buttery, and rich, Béarnaise combines an herby, slightly acidic reduction of white wine, vinegar, shallots, fresh tarragon, and lemon juice with hollandaise to make a luscious sauce for spooning over grilled steak, chicken, fish, or vegetables.