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