Sauce Bordelaise

Frequently added to meat and other savory dishes, bordelaise sauce consists of chopped shallots and spices reduced in, ideally, dry red wine, over medium to high heat. The sauce is named after Bordeaux, the main wine-producing region in France.

A combination of bone marrow and broth, called demi-glace, may be additionally added to the sauce to further enhance the flavors. Traditionally, bordelaise sauce is served with steaks, veal, pork, or lamb, although some cooks prefer to use it as a flavoring for mashed potatoes or mushrooms.