WHOLESALE CUSTOMERS

About
Bordelaise Sauce

Origin

A classic French sauce named after the Bordeaux region of France, which is famous for its wine. This rich brown sauce which combines red wine
and a rich brown veal stock

reduction called demi-glace is often referred to as "Sauce marchand de vins" (wine-merchant's sauce) because

they can afford to use good wine in a sauce.


Accompanies

Traditionally, bordelaise sauce is served with grilled beef or steak.




 

 

 


Recipe: Bordelaise Sauce

<<< Back to Recipes

Ingredients

1 cup red wine
2 springs fresh thyme
2 shallots, finely diced
1 bay leaf
6 tbsp. demi-glace or DeBragga's Glace de Veau (Order Now)

 

Directions

In a 2-quart saucepan, combine wine, thyme, shallots and bay leaf.

Reduce wine over medium-high heat until almost completely evaporated.
( If using a gas stove, tip pan to ignite wine; this will aid in evaporation.)

Discard the thyme and bay leaf; stir in demi-glace.

Cover, remove from heat and set aside.

Slice steak into 1/4" thick slices; divide among plates.

Sprinkle with rosemary and thyme.

Drizzle each steak with sauce.

Serve.
 



 

<<< Back to Recipes


NJ / NYC Website Design By Creating Digital