Base Savory Base Sauce

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Paul Bocuse’ Sauce Bordelaise

A recipe by Paul Bocuse
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Paul Bocuse’ Sauce Bordelaise

FX (François-xavier)

About this recipe

Paul Bocuse's sauce Bordelaise is one of my favorite sauces... so French and so tasty !!!

Paul Bocuse’ Sauce Bordelaise

A typical high quality sauce that is served with steak, in top French Restaurants

Paul Bocuse’ Sauce Bordelaise

This sauce takes a bit of time, but that's the price to pay to get a premium sauce that you will be proud of. Your family and your friends deserve it !!

Paul Bocuse’ Sauce Bordelaise

Source of the recipe

A recipe from the book "Paul Bocuse: The Complete Recipes".

To purchase online, see HERE

Paul Bocuse’ Sauce Bordelaise


To purchase the book online:

Paul Bocuse: The Complete Recipes

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The recipe is on page 524

Paul Bocuse’ Sauce Bordelaise

Modifications to the original recipe

I modified a few things...

● Paul Bocuse uses 1 ¾ Cup or 400 g of "Demi-Glace" : for this, I take 3 ½ Cups or 800 g of Beef Stock which I reduce by half to obtain the "Demi-Glace"

Paul Bocuse’ Sauce Bordelaise

Chef: Paul Bocuse Skill: Easy Level Cuisine: French Cuisine Courses: Base, Savory Base, Sauce, 
Ingredients

  • For 3 servings

  •   2 Tablespoons Butter (30 grams)
  •   2 Shallots
  •   2 Laurel (Bay) leaves
  •   some Thyme
  •   some Pepper
  •   some Salt
  •   1 ⅔ Cup Red Wine (400 grams)
  •   3 ½ Cups Beef Stock (800 grams). For the recipes, see HERE
  •   1 Tablespoon Butter (15 grams)

  • For 2 servings

  •   1 Tablespoon Butter (20 grams)
  •   1.3 Shallots
  •   1.3 Laurel (Bay) leaves
  •   some Thyme
  •   some Pepper
  •   some Salt
  •   1 ¼ Cup Red Wine (266.6 grams)
  •   2 ½ Cups Beef Stock (533.3 grams). For the recipes, see HERE
  •   2 teaspoons Butter (10 grams)

  • For 4 servings

  •   3 Tablespoons Butter (40 grams)
  •   2.6 Shallots
  •   2.6 Laurel (Bay) leaves
  •   some Thyme
  •   some Pepper
  •   some Salt
  •   2 ¼ Cups Red Wine (533.3 grams)
  •   4 ¾ Cups Beef Stock (1.06 kilograms). For the recipes, see HERE
  •   1 Tablespoon Butter (20 grams)

  • For 6 servings

  •   ¼ Cup Butter (60 grams)
  •   4 Shallots
  •   4 Laurel (Bay) leaves
  •   some Thyme
  •   some Pepper
  •   some Salt
  •   3 ⅓ Cups Red Wine (800 grams)
  •   7 ¼ Cups Beef Stock (1.6 kilograms). For the recipes, see HERE
  •   2 Tablespoons Butter (30 grams)
    • You will need...
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    Steps

    The "Demi-Glace"

    1.  Cook the Beef Stock (3 ½ Cups or 800 g) until it's reduced to half volume

    2. Remove from heat and set aside

    Paul Bocuse’ Sauce Bordelaise Paul Bocuse’ Sauce Bordelaise

    Cast Iron Shallow Casserole Le Creuset

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    The Sauce

    3. Mince the Shallots (2)

    4.  In a pan, melt the Butter (2 Tablespoons or 30 g)

    5. Cook the Shallots (2) briefly

    Paul Bocuse’ Sauce Bordelaise Paul Bocuse’ Sauce Bordelaise Paul Bocuse’ Sauce Bordelaise

    Non-Slip Cutting BoardsSekiryu Santoku Japanese Knife

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    6. Pour in the Red Wine (1 ⅔ Cup or 400 g)

    7. Add in the Laurel (Bay) leaves (2), the Thyme

    8. Add in the Salt and the Pepper

    9.  Cook and reduce

    Paul Bocuse’ Sauce Bordelaise Paul Bocuse’ Sauce Bordelaise Paul Bocuse’ Sauce Bordelaise

    10. Add in the "demi-glace"

    11.  Reduce the heat so that everything simmers gently

    12. Cook for 10/15 minutes

    Paul Bocuse’ Sauce Bordelaise Paul Bocuse’ Sauce Bordelaise Paul Bocuse’ Sauce Bordelaise

    13. Strain the juice

    14. Add in the Butter (1 Tablespoon or 15 g) and stir

    Paul Bocuse’ Sauce Bordelaise

    Large Stainless Steel Fine Mesh Strainer

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    Paul Bocuse’ Sauce Bordelaise

    15. If the juice is too liquid, you can thicken it a bit:

    16. Mix in a small food processor the juice and a tablespoon of Flour

    17. Cook again, and the juice thickens

    Paul Bocuse’ Sauce Bordelaise Paul Bocuse’ Sauce Bordelaise

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    Result

    That's it!

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    All recipes made with bordelaise sauce

    Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

    The other recipes for Sauces

    Julia Child’s Brown Sauce

    Easy Mexican Salsa Verde

    Recipes by chef Paul Bocuse

    Bocuse’s Pink Praline Tart

    Bocuse’s Pink Pralines (Lyonnaise candied almonds)

    Paul Bocuse’s Potatoes Gratin (Gratin Dauphinois)

    Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

    Paul Bocuse’ Sauce Bordelaise

    Paul Bocuse’s Boeuf Bourguignon

    Paul Bocuse’s Quiche Lorraine (the chef of the century)


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