Bordelaise Sauce


Bordelaise sauce is a delicious, velvety-soft red wine sauce which should definitely feature on your festive menus. Easy to make, and packed with flavour.

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Bordelaise sauce

Bordelaise sauce is the perfect festive sauce to accompany a delicious piece of meat, such as steak or tournedos. This red wine sauce is a powerful one.

This sauce comes from classic French cuisine, including flavourings like thyme, garlic and bay. The sauce is slowly reduced, which maximises its flavour and eliminates the need to thicken it.

Traditionally, bordelaise sauce always uses a red wine from the Bordeaux region in south-western France. But you could opt to use a different dry red wine, if you wish.

Veronique van Ohmydish

Made by Véronique

Published at 2023-12-15, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 30-12-2023

30 minutes 4 people Christmas recipes
Bordelaise sauce


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  • 1 shallot
  • 1 garlic clove
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 150 ml red wine
  • 150 ml veal stock
  • 30 g butter
  • 2 sprigs of fresh parsley
Bordelaise sauce ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • small saucepan
  • fine sieve
  • wooden spoon

Bordelaise Sauce

30 minutes 4 people Christmas recipes

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Preparation – 15 minutes

Peel and finely chop the shallot and garlic cloves.

Heat the veal stock with the peel of the shallot, thyme and bay leaf, in a small saucepan.

Keep a little parsley aside for garnish and add the rest - including stalks - to the veal stock.

Gently reduce the veal stock by half, over a low heat, to allow the flavours to infuse.

Bordelaise sauce
Bordelaise sauce

Finishing the bordelaise sauce – 15 minutes

Heat 30g butter in a saucepan and sauté the shallot and garlic until translucent.

Add 150 ml of red wine and bring to a boil. You can now set the wine alight to flambé it if you wish, but this is optional.

Gently reduce the red wine by about half.

Strain the veal stock and discard the herbs. Add the veal stock to the red wine and, if necessary, reduce further to your desired thickness. Garnish with fresh parsley. Enjoy!

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Bordelaise Sauce: frequently asked questions

Which red wine should I use for bordelaise sauce?

A bordelaise sauce is classically made with a Bordeaux wine. These wines are usually dry and full-bodied.

Can I substitute the veal stock?

If you can't find veal stock, you could replace it with a (strong) beef stock.