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Bordelaise Sauce

Bordelaise Sauce created by Dr. Jenny

I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • In a small saucepan, combine wine, shallot, thyme, and bay leaf.
  • Bring to a boil.
  • Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
  • Remove bay leaf and discard.
  • Combine beef broth and cornstarch.
  • Stir into wine mixture.
  • Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
  • Add butter, lemon juice, parsley, and pepper.
  • Reduce heat and simmer, covered, for 5 minutes.
  • Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.
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RECIPE MADE WITH LOVE BY

@Princess Tomato
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@Princess Tomato
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"I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time."
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  1. aaron.sorkin
    Terrible. I’ve been cooking for years and I followed the recipe word for word so I know that I didn’t make any mistake. The sauce did not become syrup-like no matter what I did to it. I wasted a bottle of wine trying to salvage whatever was left. At the end I was left with a tart, soggy and disgusting sauce for my steak. I’m very disappointed and thought that this would be a good idea. I was very wrong.
    Reply
  2. Brandyberry
    I have to agree with the previous reviewer - this sauce was bland. I was hoping for a very rich sauce to go over our fillets, but once on the steak, we couldn't even taste the sauce. Garlic would be a good addition to try, but I'm not sure it would be enough. It was super simple, I followed directions to a T, but I wouldn't use as much cornstarch the next time either. It was too thick.
    Reply
  3. Dr. Jenny
    Bordelaise Sauce Created by Dr. Jenny
    Reply
  4. Dr. Jenny
    A nice easy sauce. It smelled and looked great. When we tried it, however, we felt the dish lacked the flavor we were expecting. In the future, I would try adding garlic to the dish--We just felt it was missing something. We followed directions as originally listed: less beef broth to bring out wine flavor; fresh parsley, and shallots. Made for PAC Spring 2008.
    Reply
  5. Princess Tomato
    I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time.
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