Bordelaise Sauce

Serves: 16-2 oz. portions


  • 1 bunch parsley
  • 1 bay leaf
  • ½ cup Demi Glace Sauce Mix
  • 1 quart water
  • 3 oz. chopped shallots
  • 4 oz. Burgundy Wine
  • ¼ tsp. thyme
  • 3 oz. whole sweet butter, softened
  • salt and pepper to taste


  1. 1 Prepare the Demi Glace Sauce Mix.
  2. 2 In a separate sauce pot sauté the chopped shallots for 3-4 minutes.
  3. 3 Add the Burgundy, thyme, bay leaf, parsley and reduce by 2/3.
  4. 4 Add the prepared Demi Glace Sauce Mix and simmer for an additional 20-30 minutes.
  5. 5 Whisk in butter and adjust the seasonings with salt and pepper.
  6. 6 Traditionally marrow is added to Bordelaise sauce.
  7. 7 Prior to adding it to the sauce, small dice one pound of marrow per quart, and poach.
  8. 8 Bordelaise sauce is used on sweetbreads, chops, in stews, on steaks and grilled meats.
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