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Bordelaise Sauce

Prep Time:

15 minutes

Cook Time:

40 minutes


1 cup




4 large shallots

12oz Bordeaux blend wine (1/2 a bottle)

2 cups beef bone broth - it is important to use bone broth rather than regular broth, as the extra collagen from the bones acts as a thickener.

1/3 cup frozen salted grass fed butter - I prefer Kerrygold


  1. Peel and slice the shallots into thin strips.

  2. In a hot pan, melt the butter and add shallots - cook until fragrant and translucent.

  3. Slowly add the wine 1/4 cup at a time, allow to cook into the shallots and reduce, stirring occasionally.

  4. Cube remaining butter and freeze.

  5. When the wine has reduced fully, transfer shallots to a small pot and add beef bone broth. Reduce on high until mix is 1 cup in volume.

  6. Remove from heat and strain through a fine sieve into a small bowl.

  7. Take the frozen butter cubes and quickly stir into the broth reduction until emulsified.

  8. Add salt if needed, serve.

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