Bordelaise Sauce
A classic French red wine reduction sauce made with sautéed shallots, Burgundy wine, thyme, bay leaf, and parsley, simmered in rich RC Demi Glace Sauce and mounted with sweet butter and poached bone marrow.
Yield / Servings
16 (2 oz.) Portions
Category
Sauces / Classic Sauces
Ingredients
10 Components
RC Demi Glace Sauce Mix
½ cup
Water For Demi Glace
1 qt.
Chopped Shallots
3 oz.
Burgundy Red Wine
4 oz.
Dried Thyme
¼ tsp.
Bay Leaf
1 count
Fresh Parsley
1 bunch
Whole Sweet Butter Softened
3 oz.
Beef Bone Marrow Traditional addition
1 lb. per qt.
Salt & Pepper
To taste
Preparation Steps
1
Prepare Demi Glace
Prepare 1 quart of RC Demi Glace Sauce Mix with water according to package instructions.
2
Sauté Shallots
In a separate sauce pot, sauté 3 oz. chopped shallots over medium heat for 3 to 4 minutes until translucent.
3
Reduce Red Wine & Herbs
Add 4 oz. Burgundy wine, ¼ tsp. thyme, 1 bay leaf, and 1 bunch parsley. Simmer over medium-high heat to reduce the volume by two-thirds (⅔).
4
Simmer with Demi Glace
Add the prepared RC Demi Glace Sauce into the reduction and simmer gently over low heat for an additional 20 to 30 minutes. Strain if desired.
5
Mount Butter & Poached Marrow
Off the heat, whisk in 3 oz. softened whole sweet butter until glossy. Adjust seasoning with salt and pepper. For traditional Bordelaise, small dice 1 lb. beef bone marrow per quart, poach gently in salted water, and stir into the finished sauce.
Chef Notes & Classic Pairings
Scratch Quality Efficiency: Incorporating RC Demi Glace Sauce Mix provides the deep roasted veal bone body and sheen of a traditional 3-day reduction in just minutes.
Culinary Applications: Bordelaise sauce is traditionally served over grilled Filet Mignon, Ribeye steaks, veal chops, braised sweetbreads, hearty beef stews, and roasted meats.