How to make an Easy Bordelaise Sauce<\/h2>\n\n\n\n
Simply put, Bordelaise Sauce is a classic Pan Sauce that can be made in under 20 minutes. It\u2019s classic French technique of building flavors in the pan is what delivers that unique and rich flavor to the Sauce. To begin the recipe, melt a generous amount of Butter in a saucepan or frying pan over medium heat
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Once the Butter has melted in goes the classic pairing of finely diced Shallots. It\u2019s always recommended to use Shallots instead of Onion if possible. They bring a sweeter, richer flavor to the dish which makes them the preferred Onion for sauce making in fine dining restaurants
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If you\u2019re in a pinch you can replace the Shallots with Onions. I\u2019d suggest the sweeter variety of Onion like Yellow or Spanish Onion if so. Try to avoid Red Onions. Also, ensure that you are dicing the Shallot \/ Onion very finely to expedite the cooking process and extract the maximum amount of flavor from them
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![\"Easy](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2025\/09\/Easy-Bordelaise-Sauce-1-1024x1024.jpg\")
Guess what you add next? That’s right, Garlic!<\/h2>\n\n\n\n
It just wouldn\u2019t be a classic French Recipe without the combination of Butter, Shallots, and Garlic now would it? Just like the Shallots, we want the Garlic to be very finely diced. You don\u2019t want the Garlic chunks to be visible in the Sauce, so finely dice it and then add it to the pan
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They don\u2019t take long to cook. In fact, many people overcook their Garlic and ultimately burn it when making home cooked meals. After just 30 seconds in the pan, you\u2019ll notice the Garlic smell will become very fragrant. This is as far as you want to take it before adding liquids
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What kind of Wine goes in a Bordelaise Sauce?<\/h2>\n\n\n\n
Now, the truly classic Bordelaise Sauce should only use a French Bordeaux Wine. Hence the name Bordelaise. Bordeaux Red Wine is a medium bodied and tastes amazing. Now, Bordeaux Wines can sometimes be a little tricky to find depending on where you are in the world
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For our Easy Bordelaise Sauce, we don\u2019t recommend you specifically use Bordeaux Red Wine. I would suggest a medium to fuller bodied Red Wine from your part of the world is going to taste great. In Spain? Use Rioja! In the USA? Use a beautiful Napa Cabernet Sauvignon. In Australia? Shiraz will be amazing
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Simply put, use a fuller bodied Red Wine that you enjoy drinking yourself. This dish requires about 2 cups of Red Wine, which will still leave plenty of Wine in the bottle for drinking. As this dish is typically paired with a Steak, think about what Wine you enjoy drinking with Red Meat. It\u2019ll taste great in our Easy Bordelaise Sauce!
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So, add two cups of Red Wine to the pan and bring it to a simmer. Allow it to cook down for about 5 minutes until it becomes slightly syrupy. At this stage the second very important ingredient is added, Demi-Glace
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![\"Demi-Glace](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2025\/09\/Easy-Bordelaise-Sauce-2-1024x1024.jpg\")
Demi-Glace is the key to a really good Bordelaise Sauce<\/h2>\n\n\n\n
Many Bordelaise Sauce recipes call for the use of Beef Stock. Reduce the Red Wine then add Beef Stock. Whenever I\u2019ve cooked this sauce using Beef Stock the Sauce always comes out thin and watery. That is because you should not be using regular Beef Stock, but instead the concentrated version of it known as Demi-Glace
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To make homemade Demi-Glace you will need to first prepare a good quality Beef Stock. Once that\u2019s done, you will need to continue cooking down the Beef Stock in a saucepan to reduce it to a very concentrated, intensely flavored Demi-Glace
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The comparison in flavors is quite obvious, with a Demi-Glace carrying a rich, intensely Beefy taste. You can buy Demi-Glace from the store, but I do recommend you try making it yourself. It\u2019s very easy to do, and tastes so good in our Easy Bordelaise Sauce. Here\u2019s our recipe<\/a> Of course we add more Butter to the sauce! It wouldn\u2019t be a French recipe without copious amounts of Butter being added. Once you\u2019ve mixed it through the Demi-Glace we add another 25g of Butter and stir it through A nice way to properly emulsify the Sauce is to lightly shake the pan once the Butter has been added. As it melts it will begin to combine with the Red Wine and Demi-Glace, turning the whole pan into a beautifully glossy sauce Once the Butter has emulsified the Sauce is done! All you need to do is remove it from the heat, add some freshly chopped Parsley and taste for seasoning. You should be seasoning throughout, but it\u2019s always good to add a bit more Salt and Pepper at the end right before serving Serve this wonderful Sauce with your favorite piece of Steak and perhaps some fries on the side to replace a classic French Bistro Steak. Try our amazing Filet Steak with Bordelaise Sauce recipe<\/a> for an amazing home cooked French meal
<\/p>\n\n\n\nFinishing off the Sauce required more Butter<\/h2>\n\n\n\n
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