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Easy Bordelaise Sauce Recipe

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Posted by:

Erin Lynch

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Updated:

October 18, 2024

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4.99 from 50 votes

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Bordelaise sauce pinterest image.

Learn how to make Bordelaise sauce with this easy recipe. A classic French sauce that is tangy and flavorful. Perfect to drizzle on top of grilled steak or beef tenderloin.

Steak drizzled with red wine jus.

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Interested in more sauce recipes? Try out my Homemade BBQ Sauce Recipe, Bearnaise Sauce Recipe or Butter Roasted Tomato Sauce.

Bordelaise sauce is a classic French sauce, much like Bearnaise sauce, usually made with red wine and shallots. Traditionally, this sauce uses dry red wine from the Bordeaux region in Southwest France. Bordeaux tend to be some of the most expensive wines in the world, however, and can be subbed with cabernet sauvignon or merlot.

This tangy and savory sauce is perfection drizzled on top of sous vide ribeye steak, Traeger smoked steak or filet mignon. (Just a small portion goes a long way!) It is also an excellent addition to roasted or crispy smashed potatoes.

Bordelaise sauce on spoon

This particular recipe does not go the traditional route with bordelaise sauce – using veal or marrow. Preferring to use beef bone broth or stock instead. This makes the recipe not only quicker to make but it also does not lose any flavor.

Table of Contents

  • Ingredients needed
  • How to make bordelaise sauce
  • How to make ahead & store
  • How to use bordelaise sauce
  • Side dishes for steak
  • Wine pairings for steak
  • Full Recipe

Ingredients needed

Ingredients for bordelaise sauce labeled on counter.
  • Dry Red Wine –  Here are my 13+ favorite red wines for cooking.
  • Shallots – You’ll typically find shallots near the garlic in your grocery store. If you can’t find shallots, you can substitute a small amount of onion in its place.
  • Thyme – I used dried thyme, but you can also use fresh thyme. Substitute 1/2 teaspoon fresh thyme for the dried thyme.
  • Bay Leaf – This is optional, but adds additional flavor to your sauce.
  • Beef Bone Broth or Stock – See my notes below.
  • Butter
  • Flour
  • Salt & Pepper

Note: This recipe is non-traditional, since we are not using veal or demi glace. Instead, I swapped in some beef bone broth or stock since it is more readily available. I like to make bone broth in the slow cooker or instant pot.

How to make bordelaise sauce

To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes. 

Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes. 

Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat. 

In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.

How to make ahead & store

  • This sauce can be made up to three days ahead of time. Store it in an airtight container in the fridge. To reheat, add to a saucepan and heat over medium-low until warmed through.

How to use bordelaise sauce

This sauce is delicious drizzled over any steak. Try one of these favorites:

  • Sous Vide Ribeye Steak
  • Air Fryer Filet Mignon
  • Sous Vide Filet Mignon
  • Garlic Butter Steak Bites Recipe
  • Traeger Steak

Side dishes for steak

  • Instant Pot Baked Potatoes
  • Sour Cream Mashed Potatoes
  • Roasted Brussels Sprouts with Balsamic Glaze
  • Glazed Carrots
  • Roasted Miso Cauliflower
  • Easy Arugula Salad
  • MORE → 50+ of the best sides for steak

Wine pairings for steak

  • Bordeaux
  • Cabernet Sauvignon
  • Merlot
Bordelaise sauce on spoon

More homemade sauce recipes

  • Mustard Sauce for Steak
  • Creamy Peppercorn Sauce
  • Creamy Mushroom Sauce
  • Steak Diane
  • Red Wine Sauce
  • Chimichurri Sauce
  • Bearnaise Sauce Recipe
  • MORE → 17+ steak sauces

Did you try this recipe for bordelaise sauce?

If you loved thought this was the best bordelaise sauce recipe, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Save Recipe – Before Recipe Card

Bordelaise sauce drizzled on sliced filet mignon.

Full Recipe

Classic Bordelaise Sauce

Learn how to make Bordelaise sauce with this easy recipe. A classic French sauce that is tangy and flavorful. Perfect to drizzle on top of grilled steak or beef tenderloin.
4.99 from 50 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins

Equipment

  • Small saucepan
  • Mesh Strainer

Ingredients

  • 1 cup dry red wine
  • ½ cup minced shallots ((1 large or 2 medium shallots))
  • ¼ tsp dried thyme ((or ½ teaspoon fresh thyme) )
  • 1 bay leaf
  • 2 cups beef bone broth or stock
  • 1 tbsp melted butter
  • 1 tbsp all-purpose flour
  • kosher salt and pepper, to taste

Instructions

  • To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
  • Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.
  • Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
  • In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.

Nutrition

Calories: 228kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2021. It was updated in 2024 to add new information. The easy bordelaise sauce recipe remains the same. Enjoy!

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4.99 from 50 votes (42 ratings without comment)

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13 responses

  1. Marion
    October 23, 2022

    Great colour and consistency! After the meal, we experimented with sugar and salt content. We concluded that the sauce needed more of both (likely dependent on the wine used in the recipe). Also prepped the sauce up to the point of adding the butter/flour mixture and then let it sit prior to thickening just prior to serving. This is the stage where I would add sugar/salt, if needed.

    Reply
  2. Terry
    March 12, 2023

    5 stars
    Loved it will now try the classic way with veal and demi glaze we live in england and love french recipes thank you for such a simple recipe but really tasty

    Reply
    1. Erin
      March 14, 2023

      Thank you Terry!

      Reply
  3. Nancy
    May 31, 2023

    5 stars
    I used a can of consume and added enough water to make 2c. Didn’t add any salt and it came out delicious!

    Reply
  4. Belinda
    January 2, 2024

    5 stars
    I pan seared my steak and removed the steak to slow cook in the oven and made the sauce in the same pan, you strain it anyway so I thought why not, fantastic

    Reply
  5. Deborah Spychalski
    February 3, 2024

    5 stars
    Using the fond from the meat makes it perfect, your salt situation is solved since all of the seasonings from the meat are in the pan.

    Reply
  6. Christine Peel
    March 7, 2024

    5 stars
    I made a single portion of this to go with a piece of sirloin steak and it was perfect and delicious. It had a lovely gloss and consistency. Often reducing the quantity of a sauce does not work but this one beat the trend and was splendid. I will definitely repeat it.

    Reply
    1. Erin
      March 11, 2024

      Thank you so much Christine!

      Reply
  7. Sabrina
    May 9, 2024

    5 stars
    thank you for this reminder of a true classic, and I’ve been eating my steak sans sauce lately! This will be a nice change

    Reply
  8. Phyllis
    August 24, 2024

    I made a pan sauce with this. The ratio of wine to broth seemed off. The second reduction of broth cooked off the wine flavor which was already reduced and it tasted more like gravy.

    For safety reasons, flour needs to be cooked.

    Reply
  9. Lonner
    October 13, 2024

    4 stars
    I doubled or more all the suggested ingredients, the aromatics, added a head of garlic, half a yellow onion, and sweet red/yellow pepper, diced small. Used a Washington State Syrah for the red wine. Didn’t strain it. Sauteed large shrimp in EVOO and butter, Paprika, S&P. Over Italian Fettucini, al dente. Excellent flavors!

    Reply
  10. Stacey Courteau
    April 20, 2025

    5 stars
    Absolutely phenomenal!!!! It’s worth the time spent! No steak night will be complete without this bordelaise!

    Reply
    1. Erin Lynch
      April 22, 2025

      Thanks Stacey!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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