Easy Classic Bordelaise Sauce Recipe (2024)

FAQs

What is a bordelaise sauce made of? ›

This is a classic sauce named after the Bordeaux region of France, which is famous for its amazing wine. The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour.

Demi-glace is used as the base for some sauces like Bordelaise. Remember 'demi-glace' means half so you're only using half brown sauce/stock, whereas the ratio in an Espagnole is 1:1.

The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace.

Some of the Espagnole sauce derivatives are: Demi-glace – A reduction of equal parts Espagnole and brown beef stock. Bordelaise – Demi-glace, red wine, shallots, and fresh thyme. Madeira – Demi-glace, red wine, and cold butter.

To save time, you can prepare the bordelaise sauce a day or two in advance and refrigerate it until ready to serve.

Espagnole

Espagnole is the basis for demi-glace, sauce Robert, and bordelaise sauce. Like the other mother sauces, espagnole starts with a roux. In this case, the flour paste is cooked until the flour browns. It's important that cooks stir the roux while it browns so the paste does not scorch.

: a brown sauce flavored with Bordeaux wine.

Some common substitutes for demi-glace include a mixture of beef or veal stock with red wine, reduced beef broth, mushroom sauce, or a combination of soy sauce and beef broth. These alternatives can provide a similar depth of flavor and richness to dishes.

Bordelaise sauce is a classic French sauce, much like Bearnaise sauce, usually made with red wine and shallots.

The name 'bordelaise' literally means "from Bordeaux". The sauce is known for its rich, wine-forward flavour and is traditionally served with red meat steaks. The classic Bordelaise sauce recipe calls for a reduction of Bordeaux dry red wine and brown veal stock which is flavoured with shallots, thyme and bay leaf.

Can Bordelaise sauce be frozen? ›

How To Store and Freeze. Refrigerate bordelaise sauce in a covered, airtight container for up to 1 week. For longer storage, freeze bordelaise sauce in airtight container for up to 3 months. Reheat bordelaise sauce in a saucepan over low to medium-low heat until it heated through, or to at least 165 F.

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine.

Each take some practice and skill to master, and some are easier than others to perfect. Bechamel is a white sauce, made of flour, butter and milk. It's typically the base for Alfredo sauce or white country gravy.

The name 'bordelaise' literally means "from Bordeaux". The sauce is known for its rich, wine-forward flavour and is traditionally served with red meat steaks. The classic Bordelaise sauce recipe calls for a reduction of Bordeaux dry red wine and brown veal stock which is flavoured with shallots, thyme and bay leaf.

Espagnole, otherwise known as brown sauce, is a rich, dark sauce made from roux-thickened stock, puréed tomatoes, and mirepoix — a mix of sautéed carrots, onions, and celery that's used as a base. Like velouté, espagnole uses roux and stock as the main ingredients.

It is different from stock and gravy - demi-glace is thicker and more flavorful. It's a dark sauce that combines brown stock from meat with Espagnole sauce. This is why it's called a “demi” (or “half”) glaze - you combine half brown sauce (the Espagnole sauce) with half brown stock and reduce it by half.