Absolute BEST Bordelaise Sauce How to Make Red Wine Sauce / Gravy for Meat / Sauce from BONE BROTH

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides a sweet flavor without alcohol.

bone marrow

🥗Healthier: mushroom puree

💰Cheaper: beef stock

Mushroom puree adds umami while being plant-based.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be less expensive.

Add 1/4 cup of onions to a large flat saute pan.

Add 1/2 teaspoon of black peppercorns and 3 sprigs of thyme to the pan.

Heat the pan and add 1 whole bottle of red wine.

Bring the mixture to a rolling boil and reduce it by half.

Once reduced, add 6 cups of brown beef stock to the mixture.

Bring the mixture back to a boil and keep reducing it, stirring occasionally to prevent burning.

Taste the sauce to determine how much kosher salt to add.

To thicken the sauce quicker, mix 1 tablespoon of cornstarch with a little bit of water to create a slurry.

Turn off the flame and slowly add the slurry to the sauce, stirring until it thickens. Do not add the entire slurry at once to avoid clumping.

Once the desired consistency is achieved, strain the sauce using a spoon or spatula to push the liquid through the strainer.

The recipe will yield 2 cups of sauce when finished.

You can make the sauce ahead of time or freeze it for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens