Recipe BookKitchen FoundationsSauces & Jus

Bordelaise Sauce

Name: Bordelaise Sauce
Yield: Approximately 550 g sauce
Ingredients: 500 g Demi-Glace; 250 ml Dry red wine; 60 g Shallot, finely diced; 5 g Thyme; 1 Bay leaf; 60 g Beef marrow, diced; 10 ml Water

Red wine, shallot and demi-glace, finished with gently poached marrow.

Bordelaise Sauce prepared as described in the recipe

Red wine, shallot and demi-glace, finished with gently poached marrow.

Approximately 550 g sauce

Cook this

Ingredients

Batch

Demi-Glace500 g
Dry red wine250 ml
Shallot, finely diced60 g
Thyme5 g
Bay leaf1
Beef marrow, diced60 g
Water10 ml

Method

Reduce wine, shallot, thyme and bay by approximately three quarters.
Add demi-glace and simmer for 8 minutes, then strain.
Poach marrow gently in simmering water for 2 minutes and drain. Fold into the sauce just before serving and adjust seasoning.

Chef’s notes

A polished accompaniment to seared beef. The measured 10 ml water is for loosening the sauce; marrow poaching water is additional.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery. Milk. Sulphites. Wheat.

Also in the Recipe Book

Espagnole

Last refined · October 2026