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Bordelaise Sauce

About the Recipe

Bordelaise Sauce


  • 3/4 cup dry red wine

  • 2 medium shallots, finely chopped

  • 1/4 tsp dried thyme

  • 1 bay leaf

  • 2 cups beef stock

  • 2-3 tsp LC Thick’n Saucy

  • Salt & pepper, to taste


  1. In a small saucepan, combine red wine, shallots, thyme, and bay leaf. Bring mixture to a low boil over medium high heat. Reduce heat and simmer for 20 minutes, until reduced by half way.

  2. Add beef stock, bring to a boil, and reduce again. Simmer for another 15 minutes.

  3. Add 2 tsp Thick’n Saucy and simmer for 10 minutes. It should be thick enough to coat the back of a spoon. If it isn’t, continue to simmer until further reduced or add more Thick’n Saucy ½ tsp at a time. Allow 10 minutes for sauce to thicken.

  4. Strain through a fine sieve lined with cheesecloth

  5. Served with grilled steak or roasts!

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