A Bordelaise Sauce Recipe compliments of Viking Ocean & River Cruises & CruiseCompete
Bordelaise [bore duh LAZ] sauce is a great accompaniment for any grilled red meat, and Bordeaux wine is the key to this recipe’s rich taste.
3 oz (85 g) demi-glace*
1¼ C (355 ml) Bordeaux wine (or a dry red wine)
2 T (30 g) shallots, finely chopped
Freshly ground pepper to taste
1 bay leaf
1 sprig thyme or 1/4 tsp (0.1 g) dried thyme
1½ C (99 g) mushrooms, sliced
2 T (29 g) butter, divided
½ tsp (2.5 ml) freshly squeezed lemon juice
2 oz (57 g) beef bone marrow, poached & diced**
Warm demi-glace in a saucepan over medium heat. In a stockpot, bring wine, shallots, pepper, bay leaf and thyme gently to a boil; cook slowly until reduced to ¼. Add demi-glace and gently simmer another 15 minutes; strain. Sauté mushrooms with 1 T butter in a skillet; add to sauce. Finish sauce with remaining butter, lemon juice and bone marrow.
Serve over a grilled steak, slow-roasted beef or other red meat; or with roasted or mashed potatoes.
*Purchase demi-glace at Williams-Sonoma, Whole Foods or amazon.com; or reduce a high-quality beef stock or consommé.
** Bone marrow provides extra richness to the sauce, and can be purchased at a local butcher, or it can be omitted.
Prep time: 5 minutes. Cook time: 15 minutes. Makes 4 servings.