Bordelaise Sauce Variation
A classic French red wine reduction featuring shallots, thyme, bay leaf, and whole peppercorns simmered with RC No Added MSG Instant Brown Gravy Mix, finished with cold butter, lemon juice, and diced poached bone marrow.
Yield / Servings
1 Quart Yield
Category
Sauces / Wine Reduction Sauces
Ingredients
9 Components
Chopped Shallots
1 Tbsp.
Dried Thyme
½ tsp.
Whole Bay Leaf
1 leaf
Whole Black Peppercorns
½ tsp.
Red Wine
3 cups
RC No Added MSG Instant Brown Gravy Mix
Prepared according to label
3 cups
Fresh Lemon Juice
1 Tbsp.
Cold Butter
1 Tbsp.
Bone Marrow Poached and diced
4 oz.
Preparation Steps
1
Reduce Red Wine Reduction
In a saucepan over medium-high heat, combine 1 Tbsp. chopped shallots, ½ tsp. thyme, 1 bay leaf, ½ tsp. whole peppercorns, and 3 cups red wine. Bring to a boil and reduce liquid volume by two-thirds (⅔).
2
Strain & Blend Brown Gravy
Strain the wine reduction through a fine chinois strainer into a clean saucepan, discarding the aromatics. Add 3 cups prepared RC No Added MSG Instant Brown Gravy Mix and 1 Tbsp. lemon juice. Simmer gently to integrate.
3
Mount Butter & Garnish with Marrow
Remove from heat and whisk in 1 Tbsp. cold butter to mount the sauce with a rich, glossy sheen. Garnish with 4 oz. poached, diced bone marrow right before serving.
Chef Notes & Steakhouse Applications
Classical French Excellence: Combining an aromatic, reduced red wine gastrique with RC No Added MSG Instant Brown Gravy Mix delivers rich roasted beef depth and a smooth texture while maintaining strict sodium and MSG-free operational standards.
Decadent Marrow Finishing: Folding in poached, diced beef bone marrow at service imparts authentic French bistro luxury, rich umami, and a velvety mouthfeel.
Serving Ideas: Exceptionally paired with pan-seared New York Strip steaks, grilled Filet Mignon, roasted ribeye, braised beef short ribs, or grilled lamb chops.