Recipe: Bordeaux Sauce

Name: Bordeaux Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Chef Patrick's Bordeaux sauce for 4 people:; 30 g (1.1 oz) of sliced shallots (finely chopped); 20 cl (0.8 cup) of red wine (Bordeaux if you have it); 2 dl of veal stock; butter; salt and freshly ground pepper

By chef patrick Asfaux 5/5 (25 reviews) · 🍳 27 made it

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Bordeaux Sauce is an emblematic culinary sauce of French gastronomy, particularly appreciated for accompanying red meats. It originates from the Bordeaux region, hence its name. It is made with veal stock, Bordeaux red wine, peppers, shallots and parsley. This sauce is characterized by its thick texture and complex flavor, which combines both the sweetness of peppers and shallots and the tannic character of red wine. It is

Ingredients for 4 servings

Adjust for

servings

Chef Patrick's Bordeaux sauce for 4 people:
30 g (1.1 oz) of sliced shallots (finely chopped)
20 cl (0.8 cup) of red wine (Bordeaux if you have it)
2 dl of veal stock
butter
salt and freshly ground pepper

Step-by-step directions

1 Sweat 30 gr (1.1 oz) of chopped shallots in butter
. 2) Add the 2 dl of red wine and reduce by half before adding the 2 dl of veal stock.

2 Season with salt and freshly ground pepper then mount with butter (add small pieces of cold butter that you stir in so that the Bordeaux sauce is bound and shiny). and as always, adjust the seasoning of your Bordeaux sauce.
you can add sautéed button mushroom quarters in butter to accompany a good red meat
Some call it "Wine Merchant" and serve with slices of marrow on top the combination of shallots and wine for sauces or butters
served for example with good thick rib steaks is just excellent

Chef's tip

Bordeaux sauce is what you pull out when you have a proper ribeye or sirloin to respect. Historically it's a classic from Bordeaux's bourgeois kitchen, the one built around local red wine and grey shallots from the Loire Valley. You see it everywhere now, not just in Aquitaine, because it works with almost any meat with character. It's more of a fall and winter dish, when red meats take over the table. Shallots are best in September-October, less watery, more concentrated. The red wine here is a real Bordeaux or a full-bodied Côtes du Rhône, it makes a difference. For wines to serve alongside, go for a Pauillac, a Saint-Julien, or simply a Beaujolais village if you want to stay budget-friendly. Skip dry whites, a red wine-based sauce doesn't pair with white at table. If you prefer cheaper options, a Côtes du Rhône red does the job. For plating, old Bordeaux traditions call for bone marrow on top of the sauce, a rich and ancient touch. Pan-fried button mushrooms in butter are the classic garnish, with steamed potatoes or a golden frite. Basically a family Sunday sauce, not complicated but needs just a little attention to the reduction and a good cold butter mounting so it shines.

Frequently asked questions

How do I prevent the Bordeaux sauce from breaking or splitting when mounting with butter?

Secret: very cold butter cut into small cubes, incorporated off heat or over very low heat while constantly whisking. If the sauce is too hot, the butter melts instead of creating an emulsion. Lower the heat as soon as you start mounting.

Can I swap grey shallots for pink shallots or red onions?

Pink shallots are milder, less sharp. Red onions are too strong. Stick with grey or pink if you can find them, they bring the sweet-tart note that makes the sauce. If you can't find shallots, use white shallots instead.

How long does Bordeaux sauce keep in the fridge or freezer?

In the fridge, 2 to 3 days max in a covered container. Frozen, up to 3 months. When thawing, reheat gently over low heat with a splash of warm stock to restore consistency. Don't re-mount with butter after freezing.