Bordelaise sauce

This is a simple version of the classic French sauce, flavoured with red wine and shallots. It's fantastic on a steak or roast beef.

  • 1 hr cooking
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Bordelaise sauce
  • 3 green onions (scallions), chopped coarsely
  • 1/2 teaspoon dried green peppercorns, crushed
  • 2 cup dry red wine
  • 1 1/2 cup beef stock
  • 1 sprig fresh thyme
  • 2 dried bay leaves
  • 2 stalks fresh flat-leaf parsley
  • 60 gram cold unsalted butter, chopped


Bordelaise sauce
  • 1
    Bring onion, pepper and wine to the boil in medium saucepan. Reduce heat; simmer, uncovered, about 15 minutes or until reduced by a third.
  • 2
    Add stock, thyme, bay leaves and parsley; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until sauce is reduced to ½ cup. Strain, discard herbs.
  • 3
    Return sauce to same cleaned pan; stir in butter, piece by piece, over low heat, until sauce is smooth.

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