Sauce Bordelaise Recipe

Prepare reduction

Place a medium saucepan or sauté pan over medium heat. Add the minced shallots and sauté undisturbed for 1–2 minutes to soften but not brown.

Pour in the dry red wine and increase heat to medium-high. Add the thyme sprigs, bay leaf, and crushed peppercorns. Bring to a vigorous simmer and reduce the wine by about three-quarters, until it is syrupy and aromatic (this will take approximately 12–18 minutes). Stir occasionally and scrape up any fond from the pan.

When the wine is reduced to roughly 1/4 cup, add the beef or veal stock. Bring back to a gentle simmer and continue to reduce until the combined liquid is approximately 3/4 cup (this may take another 8–12 minutes). The sauce should coat the back of a spoon and have a concentrated flavor.

Strain the reduced liquid through a fine-mesh sieve into a clean saucepan or bowl, pressing lightly on the solids to extract flavor. Discard the solids. Return the strained liquid to low heat.

Finish with butter

Off the heat (or over the lowest heat), whisk in the cold butter cubes a few pieces at a time to create a smooth, glossy emulsion. Continue adding and whisking until all butter is incorporated. Taste and season with salt, starting with the listed amount and adjusting to preference.

If using bone marrow: stir the roasted marrow into the warm sauce just before serving so it melts and enriches the texture. If desired, stir in the chopped parsley for color and freshness.

Keep the sauce warm (not boiling) until serving. Re-warm gently over low heat and whisk briefly to re-emulsify if it separates.