Bordelaise Sauce Recipe for Steak and More (2024)

In the heart of Bordeaux, while wandering the cobbled streets on my last European escapade, I stumbled upon a quaint bistro.

The aroma from its kitchen was irresistibly familiar yet intriguingly different. It reminded me of a similar scent from a Middle Eastern eatery I’d visited months prior.

Bordelaise Sauce with Mushrooms was the star on both menus. Many home cooks grapple with the challenge of finding that perfect sauce to enhance their dishes, one that’s rich yet not overpowering.

On a friend’s recommendation during that trip, I tried this sauce. The result? A harmonious blend of deep wine flavors and earthy mushrooms created a culinary symphony that felt like a warm embrace.

Whether trying to impress guests or simply answering your kids’ request for something “extra special” for dinner, this sauce is an excellent idea to incorporate. It’s not just a sauce; it’s an experience waiting to be shared.

What Is Bordelaise Sauce recipe?

Bordelaise Sauce with Mushrooms is a classic French sauce renowned for its rich flavor. Originating from the Bordeaux region of France, this sauce is primarily made using red wine, bone marrow, shallots, and demi-glace.

Adding mushrooms, often sautéed to perfection, introduces an earthy dimension, enhancing the sauce’s overall depth. When in doubt about a sauce to pair with meat dishes, Bordelaise with Mushrooms is a great option.

It’s excellent for beef, transforming a simple steak into a gourmet delight. I’d recommend trying it; you don’t want to miss its exquisite taste.

History Of Bordelaise Sauce recipe

Bordelaise Sauce traces its roots to Bordeaux, a wine-rich region in France. Traditionally crafted with red wine, bone marrow, and shallots, this sauce embodies the region’s affinity for robust flavors.

The precise originator remains debatable, yet the sauce undoubtedly emerged from French culinary traditions, evolving over centuries. Mushrooms, though not originally a part of the classic Bordelaise, became a popular addition in later adaptations.

Chefs added an earthy nuance by incorporating mushrooms, harmonizing with the sauce’s innate richness. Today, Bordelaise Sauce with Mushrooms stands as a testament to European gastronomy’s evolving tastes and ingenuity.

Interesting Facts About Bordelaise Sauce recipe

• Bordeaux Inspiration: The sauce is named after Bordeaux, France’s wine capital, signifying the importance of red wine in its composition.
• Not Always Mushroomy: The original Bordelaise Sauce didn’t include mushrooms. Chefs introduced them later to add an earthy layer to the sauce’s rich profile.
• Bone Marrow: Traditional recipes often use bone marrow, giving the sauce distinctive richness and texture.
• Versatility: While commonly paired with beef, this sauce is also great for poultry and vegetarian dishes.
• Wine Matters: The quality of red wine can make or break the sauce. A good Bordeaux wine is recommended.
• Global Appeal: While quintessentially French, this sauce has found fans worldwide, including in non-traditional cuisines.
• Culinary Evolution: Over the years, many chefs have added their twist, experimenting with herbs and spices to enhance their flavor profile.

What Are The Regional Adaptations Of This Sauce?

While rooted in the French tradition, Bordelaise Sauce with Mushrooms has been adopted globally. In Italy, chefs often incorporate local red wines and add porcini mushrooms, giving it a distinct regional flavor.

Spanish variations might use Rioja wine and blend in smoked paprika. In the Americas, particularly in the U.S., the sauce is sometimes thickened with a roux and might include native mushrooms like morels.

In parts of Asia, it’s not uncommon to find a hint of soy or miso integrated for an umami kick.

What Will Make You Love This Bordelaise Sauce recipe?

• Depth of Flavor: The melding of red wine with earthy mushrooms creates an unparalleled depth, making your dishes instantly gourmet.
• Versatility: This sauce is excellent for everything from steaks to vegetable dishes, showcasing its adaptability.
• Rich Tradition: Its Bordeaux origins lend a touch of elegance and history to your meal.
• Simplicity: Despite its complex taste, the sauce’s ingredients are straightforward. It’s a good idea to impress with minimal fuss.
• Unique Pairings: It marries well with various wines, enhancing your dining experience.
• Texture: The silky-smooth consistency, punctuated by mushroom bits, elevates the mouthfeel.
• Gourmet Experience: Even if you’re unsure about French cuisine, this sauce is a delightful introduction, showcasing the best European flavors.

Ingredients List

Ingredient Tips

• Butter: Use unsalted butter for better control over the sauce’s saltiness.
• Shallots: When mincing, ensure a fine and even cut for uniform flavor distribution.
• Garlic: Opt for fresh garlic over powdered for a more authentic taste. It’s optional; omit it if you’re not a garlic fan.
• Mushrooms: Fresh is best. Clean with a damp cloth instead of washing to retain flavor.
• Beef Broth: Opt for a low-sodium variant. It gives you better seasoning control.
• Red Wine: A quality Bordeaux wine is a good idea to enhance depth.
• Worcestershire Sauce: Don’t skip; it adds a unique tangy kick.
• Herbs: Fresh herbs, like thyme, bring brighter flavors. Dry herbs are more potent; adjust accordingly.
• Seasoning: Adjust salt and pepper gradually, tasting as you go.
• Cornstarch: Ensure it’s lump-free when mixing with cold water for a smooth sauce consistency.

What Are The Variations Of Bordelaise Sauce Recipe?

• Vegetarian Bordelaise: Replace beef broth with vegetable broth for a meatless version.
• Creamy Bordelaise: Add a splash of heavy cream for a richer, creamier texture.
• Spiced Up: Incorporate a pinch of chili flakes or cayenne for a kick.
• Herb-Infused: Enhance flavors using rosemary, sage, or basil for a herbaceous twist.
• Miso Twist: A small miso paste can add an umami depth.
• White Wine Bordelaise: Use white wine instead of red for a lighter flavor.
• Exotic Mushrooms: Incorporate varieties like chanterelles, porcini, or truffles for a gourmet touch.
• With Citrus: Add lemon or orange zest for a refreshing tang.
• Tomato Touch: Include sun-dried tomatoes for a slightly tangy, sweet undertone.
• Cheesy Bordelaise: Melt in some Parmesan or Gruyère for a cheesy dimension.

Recipe Directions

Cooking Method

• In a skillet over medium heat, melt 1 tablespoon of butter.
• Add garlic and shallot to the skillet. Cook until the shallot turns translucent, approximately 3 minutes.
• Introduce the remaining 3 tablespoons of butter. Once melted, stir in the mushrooms.
• Continue cooking the mushrooms until they soften, which takes about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce.
• Season the mixture with the bay leaf and thyme, then simmer over medium-high heat.
• Once it starts simmering, season with salt and pepper to taste.
• Reduce the heat to medium-low and let the sauce simmer uncovered. It should reduce slightly over 30 minutes.
• In a separate bowl, dissolve the cornstarch in cold water. Stir this mixture into the simmering sauce until the sauce thickens.
• Before serving, make sure to remove the bay leaf.

Rest & Serve

• Let the sauce rest for about 5 minutes, allowing flavors to meld.
• Serve hot over your preferred dish.

Scaling The Recipe

Doubling

• Simply double each ingredient’s quantity. Monitor closely, as cooking times may vary slightly.
• Consider using a larger skillet or pot for even cooking and space.

Halving

• Cut the ingredient quantities in half.
• If possible, reduce the cooking vessel’s size for better heat distribution.
• Cooking time may decrease slightly, so keep an eye on the sauce to avoid over-reducing.

See Also

Roasted Broccolini Recipe - Wholesome YumSpice Up Your Next Steak Dinner With This Jalapeño au Gratin RecipeSous Vide Osso Bucco of Beef | Recipe by sousvidetools.comTomato and Halloumi Bake • Halloumi Recipe • The Cook Report

Can This Sauce Be Used As A Marinade, Dipping Sauce, Or Dressing For Salads?

• Marinade: The wine and Worcestershire components can tenderize meats, so using the sauce for beef or poultry is a good idea. However, I’d recommend a shorter marinating time due to its richness.
• Dipping Sauce: Its deep flavors are great for dipping bread, grilled meats, or roasted vegetables. When in doubt about condiments, this sauce serves as a rich alternative.
• Dressing for Salads: While unconventional, you can use it sparingly on robust salads with ingredients like steak strips or roasted veggies. Yet, it might be too heavy for light, leafy salads.

What Are The Best Dishes To Accompany Bordelaise Sauce recipe?

• Steaks: A classic pairing where the sauce enhances the savory notes of grilled or pan-seared beef.
• Roast Beef: The sauce complements the roasted flavors, making the meat succulent.
• Poultry: Whether roasted chicken or duck, the sauce lends an exquisite depth.
• Mashed Potatoes: A side that becomes gourmet when drizzled with this rich sauce.
• Grilled Vegetables: Root vegetables like carrots or parsnips balance the sauce’s robustness.
• Rice Pilaf: The sauce is a delightful gravy, elevating simple rice.
• Pasta: Especially robust pastas like tagliatelle or pappardelle.
• Polenta: The creaminess of polenta pairs well with the sauce’s texture.
• Seared Scallops: For a seafood twist, where the sauce’s wine undertones shine.
• Beef Tenderloin: Its delicate flavors are heightened with this sauce.

What Are Some Classic Dishes That Feature Bordelaise Sauce recipe?

• Entrecôte à la Bordelaise: A grilled rib steak generously coated with the sauce.
• Tournedos Rossini: Beef tenderloin with foie gras and sauce, a luxurious combination.
• Beef Wellington: While not always traditional, some versions feature the sauce as an accompaniment.
• Filet Mignon Bordelaise: A tender cut of beef, made even more delectable with the mushroom-rich sauce.
• Bordelaise-style Risotto: Incorporating the sauce into risotto for a rich, wine-infused flavor.
• Oxtail Stew: Slow-cooked oxtail with the sauce for depth.
• Grilled Portobello Mushrooms: Use the sauce as a glaze for a vegetarian twist on the classic.

What Are The Key Flavor Profiles And Taste Sensations That Bordelaise Sauce recipe Offers?

• Richness: The butter and beef broth create a velvety, full-bodied base.
• Umami: Mushrooms and Worcestershire sauce introduce a deep, savory quality.
• Acidity: Red wine adds a balanced tanginess, cutting through the sauce’s richness.
• Aromatic: Shallots and garlic provide a fragrant backdrop, elevating its aroma.
• Earthy: Fresh mushrooms bring an earthy note, harmonizing with the wine’s undertones.
• Herbaceous: Thyme and occasionally bay leaf infuse the sauce with subtle green notes.
• Slightly Sweet: The natural sugars in the shallots and wine offer a faint sweetness.

Can This Sauce Be Stored And Preserved For Future Use? What Is Its Shelf Life?

• Refrigeration: After cooling, transfer the sauce to an airtight container. It will stay fresh for 3-5 days in the fridge.
• Freezing: For extended storage, pour the sauce into freezer-safe bags or containers. It can last up to 2-3 months in the freezer. Remember to leave some space for expansion.
• Reheating: Thaw frozen sauce in the fridge overnight. Reheat slowly on the stove, stirring occasionally to ensure even warming and prevent separation.
• Shelf Life: While refrigerated or frozen, the sauce maintains flavor and texture, but using it within the mentioned time frames is suitable for the best quality.
• Preservation: Avoid storing the sauce at room temperature, as it can spoil quickly.

What Are The Substitutes For Bordelaise Sauce recipe?

• Demi-Glace: A rich French sauce that provides a similar depth and texture. Combine with sautéed mushrooms for a closer match.
• Red Wine Reduction: Simmer red wine with some shallots and herbs until reduced to achieve a wine-forward flavor.
• Madeira Sauce: Made with Madeira wine, it offers a sweeter, yet still robust, flavor profile.
• Mushroom Gravy: Provides the earthy mushroom flavor with a silky texture.
• Marsala Sauce: A wine-based sauce with Italian roots, suitable for meats and poultry.
• Beef Broth: While simpler, it can be enriched with herbs and red wine.
• Duxelles: A finely chopped mushroom, onion, and herb mixture. Although thicker, it offers the mushroom essence.
• Au Poivre Sauce: A peppery, creamy sauce great for steaks.

How To Adjust The Consistency Of The Sauce?

Thickening

• Cornstarch Slurry: Mix cornstarch and cold water equally, then stir into the simmering sauce.
• Flour Roux: Combine equal parts butter and flour, cook till pasty, and whisk into the sauce.
• Reducing: Simmer the sauce uncovered on medium heat. This evaporates excess liquid and concentrates flavors.

Diluting

• Liquids: Gradually add more beef broth or wine to thin the sauce.
• Butter: Stirring in butter can make the sauce silkier and slightly thinner.
• Blending: Blend the sauce using an immersion blender for a smoother consistency.
• Straining: Strain the sauce through a fine sieve to remove mushroom bits for a pure, silky texture.

Should We Serve The Sauce Cold Or Warm?

Bordelaise Sauce with Mushrooms is traditionally served warm. Serving it warm enhances its rich, aromatic qualities and ensures a silky texture that pairs beautifully with dishes, especially meats.

Cold sauce can become too thick, with fats like butter potentially solidifying, making it less palatable.

Additionally, the complex flavors of the wine, mushrooms, and herbs are more pronounced when the sauce is heated.

Suppose you’ve stored the sauce in the refrigerator. In that case, it’s a good idea to reheat it gently over low to medium heat, stirring occasionally until it reaches the desired temperature.

Nutritional Values

Bordelaise Sauce with Mushrooms is rich in flavor and provides essential nutrients. It contains calories from fats, some protein from beef broth, and antioxidants from red wine and mushrooms.

What Are The Total Calories In Bordelaise Sauce recipe?

The total calories in Bordelaise sauce with mushrooms can vary depending on the specific recipe and ingredients used.

On average, a tablespoon of Bordelaise sauce with mushrooms can contain approximately 20-30 calories.

However, for a precise calorie count, it’s best to refer to the nutrition label on the product if store-bought or calculate it based on the specific ingredients and quantities used in your homemade recipe.

Dietary Restrictions Of The Bordelaise Sauce recipe

• Gluten: Worcestershire sauce may contain gluten. Ensure a gluten-free version if necessary.
• Alcohol: Contains red wine, which might not be suitable for those avoiding alcohol, even if most of it cooks off.
• Dairy: Butter is a dairy product, which could be a concern for lactose-intolerant individuals.
• Vegan/Vegetarian: Beef broth is non-vegetarian. Use vegetable broth for a vegetarian or vegan version.
• FODMAPs: Contains garlic and shallots, which are high FODMAP foods.
• Sodium: The sauce might be high in sodium, especially if using commercial beef broth.
• Calories: Rich ingredients can make this sauce calorie-dense.
• Allergens: Some might have allergies to ingredients like mushrooms.

Nutrition Table

What Are The Common Mistakes While Making This Sauce?

• Over-reducing the Wine: This can result in an overly intense and bitter flavor. Simmering the wine gently is crucial, allowing it to reduce to the desired consistency without losing its nuanced flavors.
• Neglecting to Sauté Shallots and Garlic Properly: Rushing this step can produce a raw or burnt taste. Sautéing until translucent ensures a mild, aromatic base.
• Using Low-Quality Wine: The wine’s quality directly impacts the sauce’s taste. A poor-quality wine can adversely affect the flavor profile.
• Over-thickening: Adding too much cornstarch or flour can make the sauce overly thick or give it a pasty texture.
• Not Adjusting Seasoning: Bordelaise Sauce requires regular tasting and seasoning adjustments, especially if reducing significantly.
• Ignoring Mushroom Prep: Not cleaning or overcooking mushrooms can compromise the sauce’s earthy nuances.
• Cooking at High Heat: This can cause the sauce to burn or components like butter to separate. A steady, medium to low heat is recommended.
• Not Removing Bay Leaf: The bay leaf should be removed before serving, as it’s typically not eaten and can be a choking hazard.

What Are Some Creative Uses Of Leftover Sauce?

• Pasta Toss: Mix the sauce with cooked pasta for a quick and flavorful meal.
• Stuffed Vegetables: Before baking, use it as a filling for bell peppers or zucchini.
• Pizza Base: Spread on pizza dough as a unique base layer before adding toppings.
• Sandwich Spread: Elevate regular sandwiches with a smear of this rich sauce.
• Bread Dip: It is a dipping sauce for crusty bread or garlic knots.
• Meatloaf Glaze: Brush atop meatloaf before baking for added depth.
• Egg Drizzle: Drizzle over scrambled eggs or omelets.
• Baked Potato Topper: Spoon over baked potatoes for a gourmet touch.
• Soup Base: Incorporate into soups for a richer flavor profile.
• Savory Crepes: Fill crepes with the sauce and other fillings like cheese or ham.

Special Tools & Equipment Needed

• Heavy-Bottomed Skillet or Saucepan: Ensures even heat distribution, reducing the risk of scorching.
• Wooden Spoon: Useful for stirring and preventing the sauce from sticking to the pan.
• Fine-Mesh Strainer: If desired, strain out any solids and achieve a smoother sauce.
• Whisk: Helps ensure a lump-free sauce, especially when incorporating cornstarch or roux.
• Measuring Spoons and Cups: For accurate ingredient quantities.
• Garlic Press: For extracting fresh garlic juice and pulp, if not mincing.
• Sharp Knife: Essential for finely chopping shallots and mushrooms.
• Mixing Bowls: Handy for preparing cornstarch slurry or other mix-ins.
• Airtight Containers: Useful for storing any leftover sauce.
• Immersion Blender: If you desire an ultra-smooth consistency without mushroom bits.

Frequently Asked Questions

Can I Use White Wine Instead Of Red Wine In The Bordelaise Sauce?

While traditional Bordelaise Sauce uses red wine, especially from Bordeaux, you can use white wine for a lighter, less robust flavor. However, this will change the sauce’s deep color and flavor profile.

How Can I Make A Vegetarian Or Vegan Version Of This Sauce?

To make it vegetarian, replace the beef broth with vegetable broth. For a vegan version, ensure that the wine and Worcestershire sauce are vegan-friendly and substitute butter with vegan alternatives like olive oil or vegan butter.

The Sauce Turned Out Too Thin. How Can I Thicken It?

You can simmer the sauce longer to reduce and thicken it. Alternatively, prepare a cornstarch slurry (mix equal parts cornstarch and cold water) and stir it into the simmering sauce until you achieve the desired consistency.

Can I Freeze Bordelaise Sauce recipe For Later Use?

Yes, the sauce can be frozen. After letting it cool, transfer it to freezer-safe containers or bags, leaving some space for expansion. It can be stored in the freezer for 2-3 months. Thaw in the refrigerator and reheat gently before using.

Are There Any Specific Mushrooms Best Suited For This Sauce?

While most commonly made with button or cremini mushrooms, experiment with varieties like shiitake, portobello, chanterelles, or a mix for a broader flavor spectrum.

Restaurant-Quality Bordelaise Sauce Recipe At Home

5 from 2 votes

Recipe by Lana RiveraCourse: Hot Sauces

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

150

kcal

Ferment/Rest Time

5

minutes

See Also

Copycat Steak 'N Shake Frisco Melt Recipe - Mashed

Bordelaise Sauce with Mushrooms is a luxurious French sauce that melds the deep flavors of red wine and beef broth with the earthiness of mushrooms. Enhanced with aromatic shallots and herbs, this rich, velvety sauce is a gourmet addition to meats and dishes, offering a taste of Bordeaux’s culinary legacy.

Ingredients

• 1 tablespoon 1 Butter

• 2 tablespoons 2 Shallot, minced

• 1 teaspoon 1 Minced garlic (optional)

• 3 tablespoons 3 Butter

• 2 cups 2 Sliced fresh mushrooms

• 1 cup 1 Beef broth

• 1/3 cup 1/3 Red wine

• 1 tablespoon 1 Worcestershire sauce

• 1 1 Bay leaf

• 1/4 teaspoon 1/4 Chopped fresh thyme (or to taste)

• Salt and pepper (To taste)

• 1 tablespoon 1 Cornstarch

• 2 tablespoons 2 Cold water

Step-By-Step Directions

• Preparation
  Clean the mushrooms by gently wiping them with a damp cloth. Slice them thinly.
  Mince the shallots and garlic finely.
• Start with the Base
  In a skillet over medium heat, melt 1 tablespoon of butter.
  Add the minced garlic and shallot. Sauté until the shallot turns translucent, typically taking around 3 minutes.
• Mushrooms
  Add the remaining 3 tablespoons of butter to the skillet.
  Once melted, incorporate the sliced mushrooms.
  Sauté the mushrooms until they soften, which takes about 5 minutes.
• Sauce Base
  Pour in the beef broth, red wine, and Worcestershire sauce.
  Add seasonings: introduce the bay leaf and thyme.
• Simmer
  Raise the heat to medium-high and bring the mixture to a simmer.
  Once it starts simmering, season with salt and pepper according to taste.
  Reduce the heat to medium-low. Allow the sauce to simmer uncovered. It should be reduced to slightly over 30 minutes.
• Thickening
  In a separate bowl, dissolve the cornstarch in cold water.
  Stir this slurry into the simmering sauce. Continue to cook and stir until the sauce thickens.
• Final Touch
  Before serving or storing, remove the bay leaf from the sauce.

Recipe Video

https://www.youtube.com/watch?v=aOWWy-f4gE8

Notes

• Wine Choice: While any red wine can work, a Bordeaux or another full-bodied red wine is ideal. Remember, the wine’s quality will impact the sauce’s flavor.
• Mushroom Varieties: Feel free to experiment with different mushrooms. More exotic varieties like chanterelles or porcini can add unique flavor nuances.
• Consistency: Depending on your dish, you might prefer a thicker or thinner sauce. Adjust with additional broth or prolonged simmering as needed.
• Herbs: Fresh herbs offer a brighter flavor, but dried herbs can be substituted in a pinch (use half the amount of dried herbs).
• Serving Suggestions: This sauce pairs exceptionally well with beef but is versatile enough for poultry, vegetables, or starch bases like mashed potatoes or rice.