Recipe courtesy of The Art Institute of Chicago

Bordelaise Sauce

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 1 quart
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1 cup dry red wine

2 ounces shallots, chopped

1/4 teaspoon crushed peppercorns

1/2 bay leaf

1 pinch thyme

1 quart demi-glace

2 ounces butter


  1. Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.