Bordelaise Sauce
Table of Contents
- Recipe Introduction
- Let's Talk Bordelaise Sauce
- What Makes this Homemade Sauce Recipe Shine?
- The Secret to the Best Red Wine Sauce For Steak
- Ingredients & Equipment for the Best Bordelaise Ever!
- Bordelaise Sauce: Elevate Your Steak Game
- Recipe Notes to Nail That Bordelaise!
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Ever crave that restaurant quality steak sauce at home? This Bordelaise Sauce recipe nails it. It's got that rich, deep, red wine flavor that'll make you feel like a Michelin star chef.
Brief Overview
Bordelaise sauce originates from the Bordeaux region of France. That's where they know a thing or two about wine! This recipe is medium difficulty and takes about an hour.
It makes around 1 1/2 cups, enough for 4 steaks.
Main Benefits
The real star here is the bone marrow . Honestly, it adds incredible richness. It's perfect for a special occasion, like Valentine's day or a birthday.
This sauce elevates any steak night to a gourmet experience.
Let's Talk Bordelaise Sauce
So, you wanna make Bordelaise ? This ain't your average ketchup. It's a classic French sauce that's all about that rich, red wine flavor.
Think Red Wine Sauce for Steak but, well, fancier .
What Makes this Homemade Sauce Recipe Shine?
Okay, first off, the bone marrow . I know, I know, it sounds a bit intimidating. But trust me, it's what takes this sauce from good to amazing .
It's like a flavor bomb that adds this incredible depth. It really makes you feel special.
The Secret to the Best Red Wine Sauce For Steak
Now, about that Red Wine Reduction . It’s key! Don't rush it. Seriously, patience is your friend here. You want that wine to get all thick and syrupy, concentrating all those delicious flavors.
I once tried to rush it. Big mistake. It ended up tasting like alcoholic grape juice. Learn from my failures, eh?
Ingredients & Equipment for the Best Bordelaise Ever!
Alright, let's dive into what you'll need to nail this Bordelaise Sauce . Honestly, it's easier than you think. It’s one of those classic French dishes that feels fancy but is totally doable at home.
Think of it as a Red Wine Sauce for Steak that'll impress everyone, even yourself! I remember the first time I tried making a bordelaise sauce; it was for a dinner party, and I was sweating bullets! I think I am ready to pass this down as one of the best Homemade Sauce Recipes .
Don't be nervous, follow my lead.
Main Ingredients: Let's Get Precise
Here’s the shopping list, down to the nitty gritty. This will lead us towards the ultimate Beef Bordelaise sauce.
- Olive oil: 2 tablespoons (30ml)
- Yellow onion (finely chopped): 1 medium (about 1 cup/150g). Look for a firm onion, no soft spots.
- Shallots (finely chopped): 2 medium (about 1/2 cup/75g)
- Garlic (minced): 2 cloves
- Dried thyme: 1 teaspoon
- Bay leaf: 1
- Dry red wine (preferably Bordeaux): 1/2 cup (120ml). Okay, you know, a wine you’d actually drink. Don't grab that bottle hiding in the back of the cupboard!
- Beef broth (low sodium): 4 cups (950ml). Go for low sodium so you can control the salt.
- Balsamic vinegar: 1 tablespoon (15ml)
- Unsalted butter (cold, cubed): 2 tablespoons (30g)
- Fresh parsley (chopped, for garnish): 1/4 cup . Optional, but makes it look extra special.
- Beef marrow bones (optional, soaked): 2 pieces (about 4 inches long). Ask your butcher for these. Make sure that they are soaked in cold water for 24 hours . Change the water several times. This will make sure that the Bone Marrow Sauce tastes great!
Seasoning Notes: The Secret Sauce
This ain't just about throwing stuff in a pot. The right Essential Spice Combinations make all the difference!
- Thyme and bay leaf: This is the classic combo for French Sauces . Don't skip it!
- Red wine reduction: Reduce the wine until it's syrupy. This concentrates the flavor like crazy.
- Balsamic vinegar: Adds a touch of sweetness and acidity. If you don't have balsamic, a splash of red wine vinegar works in a pinch.
Equipment Needed: Keep it Simple
You don’t need a fancy kitchen to make amazing Red Wine Reduction !
- Heavy bottomed saucepan: Essential for even heat distribution.
- Fine mesh sieve: To strain out all the bits and get a silky smooth sauce.
- Small saucepan: For poaching the marrow, if you’re using it.
- Slotted spoon: To remove the marrow.
Honestly, that's it! With these ingredients and a little bit of patience, you'll be serving up a Steak Sauce Recipe good enough for a Michelin star. Let's get cooking, yeah?!
Bordelaise Sauce: Elevate Your Steak Game
Alright, let's talk sauce. Not just any sauce, mind you. We're talking about Bordelaise Sauce , a classic French sauce that'll make your steak sing.
Seriously, it's that good. This red wine sauce for steak is next level delicious. It turns a simple steak into a fancy meal.
You can find many homemade sauce recipes , but this one is special.
Think of bordelaise as the ultimate upgrade. Instead of reaching for that bottled stuff, let's make something amazing. It's easier than you think! You don't need to be some Michelin starred chef to whip this up.
It does need some attention. But honestly, it’s well worth the effort. You get some pretty tasty French Sauces after all.
Prep Steps: Get Your Ducks in a Row
Essential mise en place is key! Chop your 1 medium yellow onion and 2 medium shallots . Mince 2 cloves garlic .
Get your 1 teaspoon dried thyme and 1 bay leaf ready. Measure out 1/2 cup dry red wine , preferably Bordeaux .
Have 4 cups beef broth handy. Also, measure out 1 tablespoon balsamic vinegar and get 2 tablespoons cold butter cubed.
Soak 2 pieces beef marrow bones in cold water for 24 hours , changing the water often.
Time saving tip: Chop all the veggies at once. Store them in separate containers. That way, when it's time to cook, you're ready to roll! Also, do you have a Steak Sauce Recipe in mind? This one is a sure winner.
Crafting Your Bordelaise
- (Optional) Poach marrow bones in simmering water for 10 minutes. Remove the marrow.
- Sauté onion and shallots in 2 tablespoons olive oil over medium heat for 5- 7 minutes . Add garlic, thyme, and bay leaf. Cook 1 minute .
- Deglaze with 1/2 cup red wine . Reduce by half. Scrape up those browned bits!
- Add 4 cups beef broth . Simmer gently for 30- 40 minutes . Reduce by half. Skim off any scum.
- Strain the sauce. Add 1 tablespoon balsamic vinegar . Season with salt and pepper.
- Whisk in 2 tablespoons cold butter , one cube at a time.
- (Optional) Stir in the poached marrow.
- Serve immediately. Garnish with parsley, if you want.
Pro Tips for Bordelaise Bliss
Quality ingredients matter. Use a dry red wine, preferably Bordeaux wine sauce , that you'd actually drink. The flavor will concentrate during the red wine reduction . You want the best flavor!
Don't rush the reduction. A gentle simmer gives a deep, rich bone marrow sauce . Low and slow wins the race! This might require some waiting, but you get a Beef Bordelaise you will love.
Common mistake: Rushing the sauce. Patience is key to getting that deep, rich flavor. Don't crank up the heat to speed things up! You'll end up with a burnt, bitter mess.
Trust me, I've been there.
Recipe Notes to Nail That Bordelaise!
So, you're about to make some Bordelaise Sauce . Awesome! Let's chat about some bits and bobs to make sure it's absolutely banging.
This isn't just about following the recipe; it's about understanding it, yeah? I want you to create the best red wine sauce for steak !
Serving Like a Pro
Listen, presentation matters. Plating is important. Spoon a generous dollop of that luscious Bordelaise Sauce over your perfectly seared steak.
Maybe add a sprig of rosemary for a bit of colour. Chef's kiss . For sides, think classic French Sauces . How about some crispy frites? Roast potatoes? Or even some green beans to balance out the richness?
A bold red wine, like a proper Bordeaux, obviously, will pair beautifully, bringing out all the flavours in your beef bordelaise .
Storage Secrets
Right, so you've got leftover sauce. Lucky you! Let it cool completely before popping it in an airtight container. It'll keep in the fridge for about 3 days .
Honestly, it never lasts that long in my house! Freezing? Yeah, you can. But the texture might change a bit.
Store in a freezer safe container for up to 2 months . To reheat, gently warm it in a saucepan over low heat.
Don't boil it. You want to keep that beautiful shine.
Twists and Turns
Want to mix it up? No worries. For a lighter version, skip the butter at the end. You will loose the silky texture, but it still tastes good.
If you are avoiding alcohol, then simmer some red grape juice for a similar experience to the Red Wine Reduction but don't call this recipe French Sauces .
For a seasonal swap, consider adding wild mushrooms in autumn. Or maybe some roasted garlic in winter. Get creative, darling!
Nutrition Lowdown
Okay, let's keep it simple. A serving of Bordelaise is gonna have roughly 150-200 calories. There is a bit of fat (around 10-15g ) from the butter and the optional bone marrow.
There's also some protein (about 5-7g ) from the beef broth. But honestly, it's all about the flavour! That Red Wine Sauce for Steak will really make your meal.
It is important to choose good quality and low sodium beef broth, it can make it or break it!.
Don’t be scared, ok? This recipe will be the best Homemade Sauce Recipes on your repertoire.
So there you have it! With these tips, your Bordelaise Sauce will be the talk of the town. It will elevates everything, from simple steaks to the most elegant Classic French Dishes .
Now go get cooking, you legend!
Frequently Asked Questions
What exactly is Bordelaise sauce, and why should I bother making it?
Bordelaise is a classic French sauce made from dry red wine, usually Bordeaux, beef broth, and often bone marrow. It's a rich, deeply flavorful sauce that elevates any dish, especially steak. If you're looking to impress your dinner guests, or just fancy a bit of posh nosh, Bordelaise is the way to go.
Think of it as the "little black dress" of sauces - always in style and effortlessly elegant.
Is it really necessary to use bone marrow for a good bordelaise? It seems like a faff!
While bone marrow adds a luxurious, melt-in-your mouth richness that's traditional to bordelaise, it’s not strictly essential. You can absolutely make a delicious Bordelaise sauce without it! If you skip the marrow, consider using a slightly higher quality beef broth to compensate for the depth of flavor.
Think of the marrow as the cherry on top lovely, but not a deal breaker.
Help! My bordelaise sauce is too thin. How do I thicken it up?
A thin bordelaise usually means it hasn't reduced enough. Gently simmer it over low heat for a bit longer, allowing the liquid to evaporate and the sauce to concentrate. Alternatively, you can create a slurry of cornstarch and cold water (about 1 tablespoon cornstarch to 2 tablespoons water) and whisk it into the simmering sauce, but add it sparingly to avoid a gloopy texture.
Remember, slow and steady wins the race with reductions!
Can I make bordelaise sauce ahead of time, or does it need to be served immediately?
You can definitely make Bordelaise sauce in advance! It actually often tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat it over low heat, whisking occasionally.
You might need to add a splash of broth or water if it's thickened too much during storage.
I don't have Bordeaux wine what's a good substitute in this Bordelaise recipe?
While a true Bordeaux wine is ideal, you can substitute with other dry red wines. Cabernet Sauvignon or Merlot are excellent choices as they have similar characteristics to Bordeaux. Avoid wines that are overly sweet or fruity, such as Zinfandel or Beaujolais.
The key is to use a wine that you would actually enjoy drinking, as its flavor will be concentrated in the sauce.
What are some great dishes to serve with bordelaise other than steak?
While Bordelaise is fantastic with steak, it's incredibly versatile! Try it with roast beef, grilled lamb chops, or even roasted chicken. For a vegetarian option, drizzle it over grilled portobello mushrooms or roasted vegetables like asparagus or potatoes.
It adds a touch of elegance to almost anything go wild and experiment!
Bordelaise Sauce
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 175 |
|---|---|
| Fat | 12.5g |
| Fiber | 6.5g |