Luxurious Bordelaise Sauce with Red Wine and Bone Marrow

Name: Luxurious Bordelaise Sauce with Red Wine and Bone Marrow
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 2 cups red wine; 2 cups beef stock; 1 shallot, finely chopped; 2 cloves garlic, minced; 2 tablespoons butter; 1 tablespoon flour; 1 sprig fresh thyme; 1 bay leaf; 2 tablespoons bone marrow, chopped; Salt and pepper to taste

Rated 5.0 stars by 1 users

Cuisine

French

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Calories

150

Bordelaise Sauce is a quintessential element of French cuisine, renowned for its deep, rich flavor profile that perfectly complements a variety of meat dishes.

This sauce, which hails from the Bordeaux region of France, is traditionally made with red wine, shallots, and a touch of beef stock, reduced to a velvety consistency. The addition of bone marrow lends an unparalleled richness, creating a sauce that not only enhances the taste of the meat but also adds a layer of sophistication to your dining experience.

Whether you're serving it with a perfectly seared steak, roasted lamb, or even a hearty beef tenderloin, Bordelaise Sauce elevates the dish to new heights. The key to its complexity lies in the slow reduction of ingredients, allowing the flavors to meld and intensify.

This sauce is perfect for a special occasion or any time you want to impress your guests with a touch of gourmet flair. Its luxurious texture and deep, savory notes are sure to make any meal memorable.

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Ingredients

2 cups red wine
2 cups beef stock
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon flour
1 sprig fresh thyme
1 bay leaf
2 tablespoons bone marrow, chopped
Salt and pepper to taste

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Directions

In a saucepan over medium heat, combine the red wine, shallot, garlic, thyme, and bay leaf. Bring to a boil, then reduce the heat and let simmer until reduced by half, about 15-20 minutes.
Strain the mixture to remove the solids, then return the liquid to the saucepan.
In a separate small skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a light brown (this is a roux).
Gradually whisk the roux into the wine reduction. Add the beef stock and bring to a boil.
Reduce the heat and simmer until the sauce has thickened, about 10-15 minutes.
Stir in the bone marrow until melted and incorporated into the sauce. Season with salt and pepper to taste.
Serve hot over steaks or other meat dishes.

Nutrition

Serving Size: 1
per serving: Calories; 150

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 4 grams; 20%
Cholesterol: 25 milligrams; 8%
Sodium: 200 milligrams; 9%
Carbs: 5 grams; 2%
Protein: 4 grams
Sugar: 1 grams
Fiber: 0 grams; 0%

10 Tips for when cooking this dish

Use a good quality red wine: The flavor of the wine will significantly impact the sauce, so choose a wine you enjoy drinking.
Simmer slowly: Allowing the sauce to simmer slowly helps the flavors to meld and intensify.
Strain the solids: Straining the shallots, garlic, thyme, and bay leaf ensures a smooth, silky texture.
Make a proper roux: Cook the flour and butter mixture until it reaches a light brown color for the best flavor.
Incorporate the roux gradually: Adding the roux gradually prevents lumps from forming in the sauce.
Season at the end: Taste and adjust the seasoning just before serving to ensure the perfect balance.
Use fresh bone marrow: Fresh bone marrow adds a rich, deep flavor that's essential for authentic Bordelaise sauce.
Don’t rush the reduction: Allow the wine to reduce properly to concentrate the flavors.
Keep it warm: Keep the sauce warm over low heat if it needs to wait before serving to maintain its consistency.
Pair with complementary dishes: Bordelaise sauce is best paired with robust, hearty meats like steak or roast beef.

Serve it with suggestions

Grilled Steak: Bordelaise Sauce pairs beautifully with a juicy, grilled steak, enhancing the meat's natural flavors.
Roasted Lamb: The richness of the sauce complements the gamey taste of lamb perfectly.
Beef Tenderloin: A classic pairing, the tender beef and luxurious sauce are a match made in culinary heaven.
Garlic Mashed Potatoes: Serve the sauce over creamy garlic mashed potatoes for a comforting side dish.
Steamed Vegetables: Balance the richness with a side of steamed green beans or asparagus.

FAQ's

Q: Can I make Bordelaise Sauce ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat gently over low heat before serving.

Q: Can I freeze Bordelaise Sauce?
A: Yes, Bordelaise Sauce can be frozen. Allow it to cool completely, then store it in an airtight container. Thaw in the refrigerator overnight and reheat gently before serving.

Q: Can I use a different type of wine?
A: While red wine is traditional, you can experiment with different types of wine, keeping in mind that the flavor will change accordingly.

Q: How do I make Bordelaise Sauce vegetarian?
A: Substitute the beef stock with vegetable stock and omit the bone marrow to make a vegetarian version of Bordelaise Sauce.

Q: Can I add other herbs to the sauce?
A: Yes, you can add herbs like rosemary or parsley for additional flavor, but be careful not to overpower the sauce.

Q: What cut of meat is best for Bordelaise Sauce?
A: Bordelaise Sauce pairs well with hearty cuts of beef such as ribeye, filet mignon, or sirloin.

Q: How do I thicken the sauce if it's too thin?
A: If the sauce is too thin, you can continue to reduce it, or whisk in a small amount of cornstarch slurry to thicken it.

Q: Can I make Bordelaise Sauce without bone marrow?
A: Yes, you can omit the bone marrow, but it will lose some of its traditional richness.

Q: What is the best way to reheat Bordelaise Sauce?
A: Reheat the sauce gently over low heat, stirring occasionally, until it reaches the desired temperature.

Q: How long can I store Bordelaise Sauce in the refrigerator?
A: Bordelaise Sauce can be stored in the refrigerator for up to 3 days in an airtight container.

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Luxurious Bordelaise Sauce with Red Wine and Bone Marrow