Recipes Side Dish Sauces and Condiments Sauces How to Make Bordelaise Sauce 4.5 (16) 10 Reviews 3 Photos This bordelaise sauce is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 18, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 3 3 3 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 6 Yield: 1 cup Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 teaspoon butter 4 large shallots, peeled and sliced 1 pinch salt 1 cup red wine 2 cups veal stock salt and freshly ground black pepper to taste Directions Gather all ingredients. Dotdash Meredith Food Studios Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally. Dotdash Meredith Food Studios Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Recipe Tip Don't use cooking wine; don't use good wine, either. Just get a nice bottle of wine, something you would drink. I Made It Print 27 home cooks made it! Nutrition Facts (per serving) 82 Calories 1g Fat 9g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 82 % Daily Value * Total Fat 1g 1% Saturated Fat 1g 3% Cholesterol 2mg 1% Sodium 40mg 2% Total Carbohydrate 9g 3% Dietary Fiber 0g 1% Total Sugars 3g Protein 2g 5% Vitamin C 8mg 9% Calcium 24mg 2% Iron 1mg 5% Potassium 234mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.