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Sauce Demi-glace on rib eye steak

Sauce Bordelaise Recipe: Classic French Red Wine Sauce

Tried and tested authentic recipe for Bordelaise. A classic French wine sauce recipe from the Bordeaux region.

Course Sauce
Cuisine French
Keyword Sauce
Servings 4
Author Johan Johansen

Ingredients

  • 25 grams bacon
  • 2 shallots finely minced
  • 5 thyme sprigs
  • 200 ml red wine
  • 200 ml Demi-Glace see note above recipe
  • 25 grams bone marrow

Instructions

  1. Add bacon to a cold sauce pan and set pan over medium heat.
  2. Cook bacon until fat has rendered and bacon is nearly crispy.
  3. Add shallots to sauce pan and cook for about a minute until soft and fragrant.
  4. Add thyme sprigs and wine to sauce pan.
  5. Bring  winemixture to a simmer and simmer until liquid is reduced by about 2/3.
  6. Strain liquid, removing the onions and thyme sprigs.
  7. Return the wine reduction to the pot along with the Demi-Glace and bring back to a simmer.
  8. Simmer for about 5-10 minutes to allow flavors to mingle, then turn heat to low and whisk in bone marrow in intervals of about 5-10 grams at a time.
  9. The marrow will melt and slowly emulsify into the sauce, continue whisking as this happens to create a smooth, silky, thick sauce. Then serve immediately over perfectly cooked red meat.