Bordelaise Sauce Recipe

Name: Bordelaise Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup dry red wine; 1 tablespoon shallot, chopped (I use green onions); 1/2 teaspoon dried thyme; 1 small bay leaf; 1 (14 1/2 ounce) can beef broth; 2 tablespoons cornstarch; 1 tablespoon butter; 1 tablespoon lemon juice; 1 teaspoon parsley, chopped (I used dried); 1/8 teaspoon black pepper

Servings: persons

1/2 cup dry red wine
1 tablespoon shallot, chopped (I use green onions)
1/2 teaspoon dried thyme
1 small bay leaf
1 (14 1/2 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon parsley, chopped (I used dried)
1/8 teaspoon black pepper

1
In a small saucepan, combine wine, shallot, thyme, and bay leaf.
2
Bring to a boil.
3
Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
4
Remove bay leaf and discard.
5
Combine beef broth and cornstarch.
6
Stir into wine mixture.
7
Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
8
Add butter, lemon juice, parsley, and pepper.
9
Reduce heat and simmer, covered, for 5 minutes.
10
Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup dry red wine, 1 tablespoon shallot, chopped (I use green onions), 1/2 teaspoon dried thyme, 1 small bay leaf, and more.

Yes, Bordelaise Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bordelaise Sauce

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