Gastronomixs

Bordelaise sauce

This classic sauce was named after the Bordeaux region of France. The main ingredient in the sauce is therefore the red wine.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Makes 2l.

Bordelaise sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

l

red wine

300

ml

red port wine

2

 

bay leaves

2

l

veal jus

3

cloves

garlic

100

g

fennel

100

g

carrot

100

g

celeriac

100

g

onion

As needed:

 

butter

As needed:

 

red wine vinegar

As needed:

 

salt

Preparation method

  • To make the red wine reduction, bring the red wine, red port wine, and bay leaf to the boil.
  • Allow it to reduce for about 4 to 5 hours on the edge of the stove until it is sweet and syrupy.
  • Braise the garlic, fennel, carrot, celeriac, and onion and deglaze the pan with the veal jus and red wine reduction.
  • Reduce further to taste and thicken just before serving with a few cubes of cold butter and salt.
  • Season to taste with red wine vinegar.

Serving suggestions

  • Wonderful served with a firm fish such as turbot, brill, or monkfish.
  • Great to serve with pan-fried goose liver and cassis.
  • Use in a composition with components of beef, tomato. and eggplant.

Previous page