THE RECIPE JOURNAL · Side Dish
Jeff's Version of Bordelaise Sauce
This rich and savory sauce brings a classic French touch to any dish with its deep flavors of red wine and herbs. Perfect for steaks or roasted vegetables, it’s a simple way to elevate your meal effortlessly.
FROM THE KITCHEN • Jeff's Version of Bordelaise Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by melting some butter in a large skillet over medium-high heat. Toss in the chopped onion, carrots, celery, peppercorns, and cloves, and cook everything until the onions turn a nice golden brown—this usually takes about 7 to 10 minutes. Next, sprinkle in the flour and stir it well, letting it cook for a minute or two until it’s fully absorbed and starts to smell a little nutty.
02
Step 2
Slowly pour in the beef broth while stirring constantly to avoid lumps. Keep stirring as the mixture thickens into a gravy, which should take about 5 to 10 minutes. If the gravy gets too thick or pasty, just add a splash of water to loosen it up.
03
Step 3
Stir in a tablespoon of chopped parsley and let the sauce simmer gently for another 5 to 10 minutes so the flavors can meld. Once that’s done, strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the cooked veggies.
04
Step 4
Turn the heat to low and season the sauce with salt, pepper, and most of the remaining parsley. Pour in the red wine and give it a good stir. Meanwhile, heat some olive oil in a separate pan over medium-high heat and sauté the mushrooms until they’re tender and cooked through, about 5 minutes.
05
Step 5
Finally, mix the mushrooms into the sauce and sprinkle the rest of the parsley on top just before serving. This sauce is perfect spooned over your favorite steak!
Why you’ll love it
This sauce is rich and deeply flavorful, adding a perfect touch of elegance to any steak or beef dish. Its blend of red wine, shallots, and herbs creates a classic French taste that feels special yet easy to make at home.
How to serve
This sauce pairs beautifully with grilled or pan-seared steaks, roasted beef, or even lamb. It can also enhance roasted vegetables or mashed potatoes, elevating simple sides to a more refined level.
Storage & leftovers
Store the sauce in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to avoid breaking the sauce, adding a splash of stock or water if it thickens too much.
