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.
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.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2023-12-15, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
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.
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!
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.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.25 | shallot | 2.00 | 0.46 g | - | 0.01 g | - | 0.11 g | 0.16 g | - | 0.09 mg | 4.50 mg | - | - | - | - | - | - | - | 1.18 mg | - | - | - | - | - | - | - | - | - | - | ||
| 0.25 | clove | garlic | 1.05 | 0.21 g | 0.01 g | - | - | 0.05 g | 0.01 g | 0.03 mg | 0.01 mg | 1.28 mg | 0.15 mg | 4.50 mg | 0.98 mg | - | 0.01 mg | 0.01 µg | - | 0.11 mg | - | - | - | - | - | - | 0.03 µg | - | - | - | |
| 0.25 | sprig of | fresh thyme | 1.22 | 0.18 g | - | 0.01 g | - | 0.04 g | 0.11 g | 0.07 mg | 0.13 mg | 3.00 mg | 1.20 mg | 4.58 mg | 0.79 mg | - | 0.01 mg | - | - | 1.20 mg | - | 1.72 mg | - | - | - | - | - | - | - | - | |
| 0.25 | bay leaf | 0.78 | 0.18 g | - | 0.02 g | 0.01 g | 0.02 g | 0.07 g | 0.13 mg | 0.11 mg | 2.09 mg | 0.30 mg | 1.32 mg | 0.28 mg | - | - | - | - | 0.12 mg | - | - | - | - | - | - | 0.45 µg | 0.02 mg | - | - | ||
| 37.5 | ml | red wine | sulfites | 32.25 | 1.13 g | 1.13 g | - | - | 0.08 g | - | 1.13 mg | 0.34 mg | 3.75 mg | 3.75 mg | 37.50 mg | 3.75 mg | 0.04 mg | 0.08 mg | - | - | 0.38 mg | - | - | - | 0.01 mg | 0.01 mg | - | - | - | - | - |
| 37.5 | ml | veal stock | 2.25 | 0.04 g | - | 0.19 g | 0.11 g | 0.19 g | - | 138.75 mg | 0.08 mg | 1.50 mg | 0.19 mg | 1.50 mg | 1.13 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 7.5 | gram | butter | milk | 55.13 | 0.05 g | 0.05 g | 6.19 g | 4.05 g | 0.05 g | - | 0.38 mg | 0.01 mg | 0.98 mg | 0.15 mg | 1.13 mg | 1.50 mg | - | 0.01 mg | - | - | - | 0.09 mg | 0.08 mg | - | - | - | - | - | - | - | - |
| 0.5 | sprig of | fresh parsley | 0.34 | 0.02 g | - | - | - | 0.04 g | 0.05 g | 0.30 mg | 0.08 mg | 0.40 mg | 0.50 mg | 8.50 mg | 1.30 mg | - | 0.01 mg | - | - | 1.60 mg | - | 0.01 mg | - | - | - | - | 1.20 µg | - | - | - | |
| 95.02 | 2.26 g | 1.18 g | 6.42 g | 4.17 g | 0.58 g | 0.39 g | 140.77 mg | 0.84 mg | 17.49 mg | 6.24 mg | 59.02 mg | 9.72 mg | 0.05 mg | 0.11 mg | 0.01 µg | - | 4.57 mg | 0.09 mg | 1.81 mg | - | 0.01 mg | 0.02 mg | - | 1.68 µg | 0.02 mg | - | - | ||||
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