Bordelaise Sauce

This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living Television


  • 3 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 pound beef chuck, cut into 1-inch cubes
  • Coarse salt and freshly ground pepper
  • 3 tablespoons vegetable oil
  • 6 medium shallots, thinly sliced (about 1/2 cup)
  • 1 head garlic, halved horizontally
  • 1 bottle (750 ml) dry red wine
  • 3 cups Veal Stock Veal Stock


  1. Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat, just until beginning to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes.

  2. Add red wine, and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is dark and syrupy and reduced by one-third, about 10 minutes.

  3. Add veal stock, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, until the liquid has reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store, refrigerated, in an airtight container for up to 1 week or frozen for up to 3 months.


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