Luxurious Bordelaise Sauce with Red Wine and Bone Marrow


10 Tips for when cooking this dish

  1. Use a good quality red wine: The flavor of the wine will significantly impact the sauce, so choose a wine you enjoy drinking.
  2. Simmer slowly: Allowing the sauce to simmer slowly helps the flavors to meld and intensify.
  3. Strain the solids: Straining the shallots, garlic, thyme, and bay leaf ensures a smooth, silky texture.
  4. Make a proper roux: Cook the flour and butter mixture until it reaches a light brown color for the best flavor.
  5. Incorporate the roux gradually: Adding the roux gradually prevents lumps from forming in the sauce.
  6. Season at the end: Taste and adjust the seasoning just before serving to ensure the perfect balance.
  7. Use fresh bone marrow: Fresh bone marrow adds a rich, deep flavor that's essential for authentic Bordelaise sauce.
  8. Don’t rush the reduction: Allow the wine to reduce properly to concentrate the flavors.
  9. Keep it warm: Keep the sauce warm over low heat if it needs to wait before serving to maintain its consistency.
  10. Pair with complementary dishes: Bordelaise sauce is best paired with robust, hearty meats like steak or roast beef.

Serve it with suggestions

  1. Grilled Steak: Bordelaise Sauce pairs beautifully with a juicy, grilled steak, enhancing the meat's natural flavors.
  2. Roasted Lamb: The richness of the sauce complements the gamey taste of lamb perfectly.
  3. Beef Tenderloin: A classic pairing, the tender beef and luxurious sauce are a match made in culinary heaven.
  4. Garlic Mashed Potatoes: Serve the sauce over creamy garlic mashed potatoes for a comforting side dish.
  5. Steamed Vegetables: Balance the richness with a side of steamed green beans or asparagus.


Q: Can I make Bordelaise Sauce ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat gently over low heat before serving.

Q: Can I freeze Bordelaise Sauce?
A: Yes, Bordelaise Sauce can be frozen. Allow it to cool completely, then store it in an airtight container. Thaw in the refrigerator overnight and reheat gently before serving.

Q: Can I use a different type of wine?
A: While red wine is traditional, you can experiment with different types of wine, keeping in mind that the flavor will change accordingly.

Q: How do I make Bordelaise Sauce vegetarian?
A: Substitute the beef stock with vegetable stock and omit the bone marrow to make a vegetarian version of Bordelaise Sauce.

Q: Can I add other herbs to the sauce?
A: Yes, you can add herbs like rosemary or parsley for additional flavor, but be careful not to overpower the sauce.

Q: What cut of meat is best for Bordelaise Sauce?
A: Bordelaise Sauce pairs well with hearty cuts of beef such as ribeye, filet mignon, or sirloin.

Q: How do I thicken the sauce if it's too thin?
A: If the sauce is too thin, you can continue to reduce it, or whisk in a small amount of cornstarch slurry to thicken it.

Q: Can I make Bordelaise Sauce without bone marrow?
A: Yes, you can omit the bone marrow, but it will lose some of its traditional richness.

Q: What is the best way to reheat Bordelaise Sauce?
A: Reheat the sauce gently over low heat, stirring occasionally, until it reaches the desired temperature.

Q: How long can I store Bordelaise Sauce in the refrigerator?
A: Bordelaise Sauce can be stored in the refrigerator for up to 3 days in an airtight container.

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