Bordelaise sauce

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is traditionally made with dry red wine, bone marrow, shallots, butter, and sauce demi-glace, a rich brown sauce that forms the base of many French sauces. Bordelaise sauce is typically served with grilled beef or steak, but it can also accompany other meats such as lamb or pork.

Ingredients and Preparation

The key ingredient in Bordelaise sauce is a good quality red Bordeaux wine, which contributes a deep, rich flavor to the sauce. The preparation involves reducing the wine with finely chopped shallots and then adding beef stock and sauce demi-glace. The mixture is simmered until it thickens to a sauce-like consistency. Small pieces of bone marrow, which have been poached in water, are added towards the end of cooking, providing a unique richness and flavor. The sauce is finished with a swirl of butter to add a silky texture and gloss.

Serving and Pairings

Bordelaise sauce is most commonly served with red meat dishes, especially grilled or roasted beef and steak. Its robust flavor complements the richness of the meat, enhancing the overall dining experience. It can also be served with other meats like lamb or used to enrich the flavor of vegetarian dishes that mimic the texture and richness of meat.

Variations

While the traditional Bordelaise sauce includes bone marrow, there are variations of the sauce that omit this ingredient for a lighter version. Additionally, some modern interpretations of the sauce may incorporate different types of wine or additional herbs and spices to suit personal tastes or to match specific dishes.

Cultural Significance

Bordelaise sauce is a testament to the importance of regional ingredients in French cuisine. The use of Bordeaux wine not only names the sauce but also highlights the French tradition of cooking with local and seasonal ingredients. This sauce is a staple in French cooking and is celebrated for its ability to elevate simple ingredients to gourmet status.

See Also

• French cuisine
• Sauce demi-glace
• Bone marrow
• Beef