Sauces and Dips

Named after Bordeaux wine country, Bordelaise sauce unites red wine, shallots and beef demi‑glace into a luxurious partner for steaks, roasts and red meats.

Ingredients

• 2 Tbsp unsalted butter
• 2 Tbsp minced shallot (about 1 large)
• 1 cup red Bordeaux wine (or other dry red wine)
• 1 ½ cups demi‑glace or Espagnole sauce, warm
• 1 tsp chopped fresh thyme
• Salt & black pepper

Method

1. Reduce shallots: In a saucepan, melt butter over medium heat. Add shallots; sauté until translucent, ~2 min.
2. Wine reduction: Pour in wine; simmer until reduced by two‑thirds.
3. Add base: Stir in warm demi‑glace.
4. Finish: Add thyme, simmer 3 min. Season and strain for a glossy finish.

Nutrition Facts (per 3 Tbsp / ~45 g)

Servings: Makes ~8 servings (3 Tbsp each)

FAQs

• Can I use store‑bought demi‑glace?
  Absolutely—just warm and adjust seasoning.
• What if my sauce is too thin?
  Simmer a bit longer to reduce, or whisk in a small knob of cold butter off heat.

Substitutions

• Liquids: Beef stock + 1 tsp red wine vinegar in place of wine for non‑alcoholic version.
• Herbs: Rosemary or bay leaf instead of thyme.