I am here to tell you that few things will change your life food wise. Bordelaise Sauce is one of those sauces that will do just that. Change your experience of eating meat.

Crazy? Well, I first got exposed to this sauce in all places Longhorn Steak House (Read my review here). I ordered a Rancher’s Sirloin, the bordelaise sauce was outstanding. Now, true to order the wait staff had no idea this was a fortified wine sauce, and not a mushroom sauce. However, it was transcendent none the less.

I have tried this on traditional grilled meats, smoked meats, and well folks – it’s just good on anything. Let’s note here: A good steak, cooked properly does not need a sauce, like A1 or that Crap called Heinz57, that stuff is so overpowering and meant to cover crapy cooked steaks. The Bordelaise Sauce enhances an already great steak and kind of classes up your dinner party, BBQ function or just slather yourself up… well… just kidding on that last part.

Bordelaise Sauce
Yields 2
This is an example of a wine-enriched sauce and it is traditionally served over beef steaks or beef tenderloin. However, it is also great on veal, pork and lamb.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 1/2 Cups Dry Red Wine (Preferably not Merlot or Pinot Noir)
  2. 4 Tablespoons Shallots (finely chopped)
  3. 1/2 teaspoon Ground Black Pepper (More if needed)
  4. 2 Sprigs Fresh Thyme
  5. 1 Bay Leafe
  6. 1 1/2 Oz Demi-Glace Gold (dissolved in 1 cup warm water)
  7. 2 Teaspoons lemon juice
  8. 1/2 cup beef marrow (diced, soaked for 2-3 min in hot water and drained or 1/2 cup (1 stick) chilled unsalted butter, diced)
  9. Kosher Salt
  10. Pinch Ground Allspice
  11. Pinch Cayenne Pepper
Instructions
  1. In a saucepan, combine wine, shallots, pepper, thyme, and bay leave. Bring the mixture to a boil and cook until the liquid is reduced by about 2/3 cup.
  2. Whisk in the Demi-Glace and simmer the sauce for 15 minutes.
  3. Strain the sauce through a fine mesh sieve into a clean saucepan. Place the pan over low heat, then whisk in your lemon juice and beef marrow (or butter if your substituting), and continue to whisk until the marrow melts into the sauce. Season the sauce to taste with any additional pepper, allspice and cayenne.
Adapted from More Than Gourmet Dot Com
Adapted from More Than Gourmet Dot Com
Marinate Me Baby http://marinatemebaby.com/

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