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Sauces and Condiments

Bordelaise sauce

Bordelaise sauce
Los Angeles Times

Imagine a beautifully nuanced sauce built from a stock you've made in your own kitchen, coaxed from bones and aromatic vegetables and herbs. Imagine the slow pot, the beautiful machinery of a recipe, the way a dish can be assembled ... Read more

Total time: 30 minutes plus soaking time for the optional marrow | Makes one-half cup
  • 1 cup Bordeaux wine
  • 1 shallot, minced (about 1 tablespoon)
  • 1 sprig fresh thyme
  • 1 small bay leaf
  • 1 cup veal stock
  • 1 tablespoon Madeira
  • 1/8 teaspoon whole black peppercorns
  • 2 tablespoons veal glace
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold
  • unsalted butter
  • 1/8 teaspoon lemon juice
  • 1/4 cup diced beef marrow (optional)

Step 1Pour the wine into a small heavy-bottomed saucepan. Add the shallot, thyme and bay leaf. Bring to a simmer over medium-high heat and cook for about 8 to 10 minutes, until the liquid is reduced to about 2 tablespoons.

Step 2Add the veal stock, Madeira and peppercorns and simmer over medium-high heat for 8 to 10 minutes, until reduced to about one-third cup.

Step 3Strain the reduction into another small saucepan. Add the glace, salt, butter, lemon juice and marrow, if using, and swirl to combine over low heat, until the sauce comes together and the marrow just begins to melt, about 3 minutes. Serve immediately.

Note: Classic bordelaise sauce is finished with beef marrow. Ask the butcher to cut 2 pounds large beef marrow bones lengthwise. Soak the bones overnight in salt water. Remove the marrow from the cut bones; reserve the bones to make stock another time. Traditionally, this sauce is made with Bordeaux (look for a decent inexpensive one); Pinot Noir makes a good substitute.


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