How to Make Bordelaise Sauce

How to Make Bordelaise Sauce

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Chef John 23834

"This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!"
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45 m servings 82 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
  2. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
  3. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.


  • Cook's Note:
  • Don't use cooking wine (horrible); don't use good wine (waste of money). Just get a nice bottle of wine, something you would drink.


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Foolproof and AMAZING. I actually forgot about the sauce while the wine was reducing, it went down to nothing and I thought the sauce was ruined. Figured I'd pour the stock in anyway (I used chi...

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