Bordelaise Sauce

Bordelaise Sauce

Course: Side Dish
Cuisine: French
Keyword: gravy, sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 128kcal
Made with a Cheater's Demi Glace, red wine and bone marrow. Luscious and rich, Bordelaise Sauce is perfect to garnish fine roasts and steaks.
Print Recipe


  • 1 cup Demi-Glace store bought or Cheater's Demi Glace From This Site
  • 1 1/4 cups red wine such as Beaujolais
  • 1 sprig thyme
  • 1 bay leaf
  • 2 tablespoons shallot minced
  • 2 ounces marrow from about 1 pound beef bones
  • 1 15 ounce can low sodium beef broth
  • 1 pepper freshly ground


  • In a medium saucepan add the wine, thyme, bay leaf and shallots. Heat to boiling and reduce to simmer. Cook until the wine has reduced to about 1/3 cup.
  • While the wine simmers, use the end of a small spoon to push the marrow out of the bones and transfer to a small saucepan. Add the beef broth to the marrow and bring to a simmer. Cover the pan tightly with a lid and turn off the heat. Poach the marrow in the liquid until it becomes gray - just a few minutes. Use a slotted spoon to remove the marrow and transfer to a cutting board. Mince the marrow and set aside.
  • When the wine has reduced, add the demi-glace and a grind of fresh pepper. Simmer on a medium low heat for 10-15 minutes.
  • Strain the sauce through a fine mesh strainer set over a small bowl or glass measuring cup. Stir in the diced bone marrow. Serve with steaks or roasts.


You can add sautéed mushrooms to the sauce -- saute until browned, making sure there's no excess liquid and stir into the sauce at the last minute.


Calories: 128kcal | Carbohydrates: 9g | Protein: 9g | Fat: 2g | Sodium: 697mg | Potassium: 169mg | Sugar: 3g | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 1.2mg