Rich and easy bordelaise sauce
Rich and Easy Bordelaise Sauce for Beef
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Sauce
Cuisine: French
Servings: 2 people
  • 1 knob of unsalted butter
  • 1 shallot (finely chopped)
  • 1 small sprig of fresh thyme
  • 1 bay leaf
  • 100 ml dry red wine or Bordeaux
  • 100 ml demi-glace sauce
  1. Place the shallot into a small saucepan, with the thyme, bay lead and butter. After about five minutes, pour in the wine and turn up the heat to bring the pot to a boil.
  2. Stir the saucepan occasionally, as the red wine sauce reduces in volume. Add the demi-glace once the liquid has reduced by about half. Continue to boil, while the liquid concentrates further and starts to thicken.

  3. Test the liquid after about 20 minutes. The sauce should be thick enough to coat the back of a spoon. If it's too runny, continue to boil the liquid so it thickens.

  4. Pour the liquid through a fine sieve or chinois. Squeeze the last of the liquid out of the shallot with a spoon. 

  5. Season with salt and pepper, and serve straight away.