Sauces to Die For: Bordelaise Sauce

This deep, lush, flavorful French sauce is made with red wine, shallots, demi-glace, and beef marrow. It’s a great sauce for any kind of beef dish, especially a grilled steak. Demi-glace is a basic building block of this sauce. It takes time to make (about 2.5 days), but isn’t hard and is well worth the effort. I show how to make demi in one of my Sauces to Die For lessons. -- John Hornick
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Preparation time: about 15-20 minutes
Ingredients:
½ cup red wine
2-3 sprigs fresh thyme
About ¼ cup shallots, minced
1 bay leaf
½ cup demi-glace (see my Sauces to Die For lesson: Demi-Glace)
1 oz. (by weight) beef bone marrow, chopped
About 2 Tb. cold unsalted butter
About ¼ tsp. freshly ground black pepper
½ tsp. freshly squeezed lemon juice
Kosher salt to taste
Freshly ground pepper to taste

[@margitschendel1605]

Wonderful. Now your demi glace comes in. Thank you so much! 🎉🎉🎉

[@caoviet5797]

Thank you chef

[@bemusedindian8571]

Is it traditional to skip garlic? Thanks - great video.

[@ChefsApprenticeJohnHornick]

Traditionally, Bordelaise has no garlic, but if you use it I doubt the Culinary Police will catch you.😀😀😀

[@nsrinaaw]

can i change the red wine in to dry red grape?

[@sucidua3846]

hm

[@ChefsApprenticeJohnHornick]

I don’t see why not. Doing so would make the recipe your own. Let me know how it goes.

[@aoe76]

Never let the sauce boil after the butter has been added at the end. Never use the same spion twice like You did the first time.

[@Mutiny960]

WTF ever its HIS sauce. You can use the same damn spoon 20 times if you're the one eating it. Get the stick blender out of you butt.