Bordelaise Sauce
This sauce is based on recipes we use in the restaurants - foundation, building-block recipes that allow our customers to achieve quality experiences at home. Makes 250ml (8 1/2 fl oz / 1 cup).
Serve with our Rib-Eye recipe.
Ingredients 10
2 tbsp olive oil
1 garlic clove, finely minced
3 golden shallots, finely diced
1 tbsp brandy
185 ml red wine
250 ml veal stock
40 g butter
100 g beef bone marrow, diced
salt, to season
5 g Aleppo pepper, to season, see notes
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Method 5
Add the to a large saucepan over a medium heat. Once heated, add the and , and cook until translucent, for about 2 minutes.
Add the and very carefully light with a match to deglaze; once lit, the flames will burn off quickly.
Add the and cook until reduced by three-quarters. Add the and cook over a medium heat until reduced by half, for about 30 minutes.
Remove from the heat, then whisk in the and until the sauce thickens.
Season with salt and .
Meatsmith's tips
Named after the Syrian city, Aleppo pepper is usually sold crushed and
is characterised by its mild heat, glossy red colour and a flavour profile that marries fruity sweet with zippy tanginess. In Turkey, the predominant global producer, it is known as pul biber.
